Description
A classic Southern Italian pasta dish made with tender cavatelli, crisp-tender broccoli, garlic, olive oil, and Pecorino Romano. Simple, quick, and incredibly flavorful.
Ingredients
500 g cavatelli
3 cups broccoli florets
1.5 cups vegetable broth
3 garlic cloves, minced
4 tbsp extra-virgin olive oil
0.5 cup Pecorino Romano, grated
0.5 tsp red pepper flakes
1 pinch salt
1 pinch black pepper
Instructions
- Heat olive oil in a large saucepan over moderate heat. Add minced garlic and cook until pale golden and fragrant.
- Add broccoli, red pepper flakes, salt, and pepper. Toss for 2–3 minutes to coat.
- Pour in vegetable broth and simmer 5–6 minutes until broccoli is tender but bright green. Set aside.
- Bring a large pot of salted water to a boil. Cook cavatelli: 5–8 minutes for fresh, 12–15 minutes for dried.
- Drain pasta, reserving a cup of cooking water. Add pasta to the broccoli mixture.
- Toss over low heat for 1 minute. Add most of the Pecorino Romano and mix until the sauce becomes silky. Add pasta water if needed.
- Serve immediately with extra Pecorino and a drizzle of olive oil.
Notes
Add anchovies to the garlic oil for deeper flavor.
Top with toasted breadcrumbs for extra texture.
Use Parmesan instead of Pecorino for a milder taste.
Add lemon juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 12mg
