Bright, earthy, and truly comforting, Cavatelli and Broccoli is one of those quintessential Italian dishes that taste like home—whether you grew up eating it or you’re cooking it for the first time. Fresh, tender broccoli mingles with toothsome cavatelli, all coated in garlicky olive oil with a whisper of chili heat. It’s an effortlessly elegant weeknight dinner that somehow manages to be refreshing yet deeply satisfying, and I love how it turns just a handful of humble ingredients into absolute magic on your plate.
Ingredients You’ll Need
You only need a few staples to make this meal, but each one plays a starring role in flavor, texture, or even the vibrant color of the finished dish. When the ingredients are simple, choosing the freshest options makes all the difference.
- Broccoli: Fresh, bright green broccoli brings both crunch and a pop of color; don’t skip the stems—they soak up flavor beautifully!
- Extra virgin olive oil: The right oil adds rich depth and a silky finish, so a good-quality one really shines here.
- Garlic cloves: Adding minced or grated garlic infuses the oil with a mellow, steady heat and irresistible aroma.
- Chili flakes: A pinch gives just enough background warmth to balance the sweetness of the broccoli.
- Fine salt and black pepper: Essential for drawing out every bit of flavor from your veggies and pasta—season generously but taste as you go!
- Cavatelli: This little pasta has a perfect chewy bite that clings to the sauce; if you can’t make your own, a good-quality store-bought cavatelli works too.
- Pecorino or parmesan cheese (optional to finish): A shower of cheese at the end adds a salty, tangy punch that ties everything together.
How to Make Cavatelli and Broccoli
Step 1: Prep Your Broccoli
Start by cutting your broccoli into small, bite-size florets—you want them to be roughly uniform so they cook evenly. Don’t toss those stems! Just peel and chop them into hunks the same size as the florets. Give everything a quick rinse to remove any grit. This step is all about making sure each piece cooks to that dreamy, tender-crisp stage.
Step 2: Blanch the Broccoli
Bring a big pot of salted water to a boil—it should taste a little like the sea. Add your prepped broccoli and let it blanch for about 5 minutes. You’re aiming for bright green, tender yet still holding its shape. Once ready, scoop the broccoli out with a slotted spoon and set it aside, but crucially, keep that water simmering for the cavatelli coming up!
Step 3: Make the Garlicky Oil
In a broad, deep skillet, warm the olive oil over medium heat. Add minced garlic and the chili flakes, gently stirring for around 40 seconds until the kitchen smells like you could eat it already. Watch carefully—golden garlic is perfect, but burnt garlic can overpower the whole dish.
Step 4: Sauté and Smash the Broccoli
Toss the broccoli into your fragrant olive oil and give everything a good mix. Let the florets sauté for about 5 minutes, occasionally smashing some with the back of your wooden spoon. This small touch lets part of the broccoli soften into the oil, creating a glossy, flavorful sauce while still leaving plenty of texture. Taste it now, and adjust salt, pepper, or even a little more chili if you love heat. If it’s looking dry, a splash of the broccoli cooking water is your friend.
Step 5: Cook Your Cavatelli
Bring that reserved pot of water back to a boil (top it up if needed). Drop in the cavatelli and cook according to the package or recipe instructions—it should be soft and chewy, but with that signature firm bite in the center. Scoop a mugful of starchy cooking water before draining—you might need it to help the sauce cling later.
Step 6: Finish and Serve
Drain the cavatelli and add it right into your broccoli skillet. Toss vigorously so every piece is glossed with the garlicky, broccolini goodness. If things look a little dry, swirl in a splash of the reserved pasta water. Taste once more for salt and pepper, and then plate it up while piping hot. Don’t forget a generous grating of pecorino or parmesan and a last drizzle of olive oil for extra flavor.
How to Serve Cavatelli and Broccoli
Garnishes
Finish your Cavatelli and Broccoli with a fresh snowfall of cheese—pecorino for a punchy tang or parmesan for creamy richness are both divine. If you like a little spice, add a pinch more chili flakes on top. A shower of fresh, chopped Italian parsley or a twist of lemon zest can also lend brightness and color to your plate.
Side Dishes
A crusty slab of bread (to scoop up every last bit of sauce) is absolutely non-negotiable. For a bit of contrast, serve alongside a crisp green salad with a lemony vinaigrette, or try a quick marinated bean salad for more protein. You really don’t need much else; Cavatelli and Broccoli is delightfully filling on its own.
Creative Ways to Present
If you’re feeling playful, twirl the cavatelli and broccoli into individual nests on each plate for a restaurant-worthy look. You could even serve them family-style in a big, shallow bowl for everyone to dig into. For a festive touch, garnish with toasted breadcrumbs or pine nuts for a little extra crunch and toasty flavor.
Make Ahead and Storage
Storing Leftovers
Any leftovers of Cavatelli and Broccoli should be transferred to an airtight container and popped in the fridge within two hours. They’ll keep fresh for up to 1 day—the sooner you enjoy them, the better the texture will be.
Freezing
While fresh pasta and broccoli are always best eaten soon after cooking, you can freeze cooled leftovers if needed. Seal in a freezer-safe container or heavy bag, squeezing out as much air as possible. Thaw overnight in the fridge before reheating and note that the broccoli may be a bit softer upon defrosting, but the flavor will still be delicious.
Reheating
To revive Cavatelli and Broccoli, sprinkle a spoonful of water or olive oil into your skillet and warm over medium heat, stirring gently until just heated through. The microwave works in a pinch, but stovetop keeps the pasta’s chewy bite. Always taste and adjust seasoning with a dash more salt and pepper before serving.
FAQs
Can I use frozen broccoli for cavatelli and broccoli?
Absolutely! Frozen broccoli works surprisingly well in a pinch. Just add the florets to the boiling pasta water, turn off the heat, and let them sit for about two minutes until they’re tender-crisp. Then proceed as usual.
What if I can’t find cavatelli pasta?
No worries! Any sturdy, short pasta like orecchiette, gnocchetti, or even small shells will work beautifully in this recipe. The most important thing is choosing a shape that holds onto the broccoli and sauce.
Is there a vegan version of Cavatelli and Broccoli?
Yes, this recipe is naturally plant-based if you skip the cheese at the end or use a vegan alternative. The sauce is already rich and flavorful thanks to the olive oil, garlic, and broccoli.
Can I make the cavatelli pasta from scratch?
Definitely! If you’re up for a little kitchen adventure, homemade cavatelli are simple—just flour and water, rolled and shaped by hand. They’ll lend an even more traditional, rustic touch to your Cavatelli and Broccoli.
How spicy is this dish?
With just a pinch of chili flakes, it’s pleasantly mild, but you control the heat. Taste as you go, and add more flakes if you love spicy food; a little goes a long way.
Final Thoughts
If you’re craving something that’s both impossibly comforting and refreshingly simple, you really can’t go wrong with Cavatelli and Broccoli. It’s a recipe that invites you to savor the beauty in simple ingredients and celebrate the joy of sharing good food. Try it once, and I bet it’ll become a staple in your own kitchen rotation!
Print
Cavatelli and Broccoli Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delicious and easy-to-make recipe for Cavatelli and Broccoli, a classic Italian pasta dish that combines homemade cavatelli with tender broccoli florets sautéed in garlic and chili-infused olive oil. This dish is flavorful, comforting, and perfect for a satisfying meal.
Ingredients
Broccoli:
- 2 large heads of broccoli, cut into small florets
- 2 Tablespoons extra virgin olive oil
- 3 garlic cloves, minced or grated
- ¼ teaspoon chili flakes, plus more to serve if you wish
- Fine salt, to taste
- Black pepper, to taste
Cavatelli:
- 1 lb (450 grams) fresh cavatelli
Instructions
- Broccoli: Bring a large pot of salted water to a boil. Cut broccoli into small florets. Blanch broccoli for 5 minutes until tender but still firm. Set aside.
- Heat olive oil: In a skillet, heat oil, garlic, and chili flakes. Sauté until fragrant.
- Add broccoli: Toss broccoli in skillet for 5 minutes. Smash some florets. Adjust seasoning.
- Cook cavatelli: Use the same pot of water to cook cavatelli until done. Drain and combine with broccoli mixture.
- Serve: Toss to combine, adjust seasoning, and serve with cheese and olive oil.
Notes
- If using dried pasta, adjust quantity to about ½ lb for 4 servings.
- Frozen broccoli can be substituted by adding to the boiling water for 2 minutes.
- Leftovers can be stored in the fridge for up to 1 day and reheated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sauté, Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 432 kcal
- Sugar: 2g
- Sodium: 245mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 82mg
