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
