I love this dish because it’s incredibly easy to prepare but tastes like something straight out of a traditional Italian kitchen. The fresh broccoli adds both texture and freshness, while the garlic and olive oil form the base of a light yet flavorful sauce. It’s hearty, wholesome, and versatile enough to serve as a weeknight dinner or a comforting weekend meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
500 grams cavatelli 3 cups broccoli, divided into small florets 1.5 cups chicken broth 3 cloves garlic, minced 4 tablespoons extra virgin olive oil 0.5 cup Pecorino Romano cheese, freshly grated 0.5 tsp red pepper flakes 1 pinch salt 1 pinch pepper
Directions
I start by heating the extra virgin olive oil in a large saucepan over moderate heat. Once the oil is hot, I add the minced garlic and cook it gently, stirring often, until it turns a pale golden color.
Next, I add the broccoli florets along with the red pepper flakes, salt, and pepper. I stir everything together for 2 to 3 minutes, letting the broccoli absorb the garlic and oil. Then, I pour in the chicken broth and let it simmer for about 5 to 6 minutes, just until the broccoli becomes tender but not mushy. I set the sauce aside while I prepare the pasta.
In a large pot, I bring salted water to a boil and cook the cavatelli. Fresh pasta cooks quickly, usually within 5 to 8 minutes, while dried cavatelli may take around 15 minutes. Once cooked, I drain the pasta and add it directly to the saucepan with the broccoli and sauce.
I toss the pasta well so the cavatelli soak up the garlicky broth, then sprinkle in the grated Pecorino Romano. I cook everything together over low heat for about a minute until the cheese melts and the sauce coats the pasta evenly.
I serve the dish immediately, finishing with an extra sprinkle of Pecorino Romano on top for extra flavor.
Servings and Timing
This recipe serves 4 people and takes about 15 minutes to prepare and 10 minutes to cook, for a total of 25 minutes.
Variations
I sometimes add anchovies to the garlic and oil for a deeper umami flavor. For a vegetarian version, I replace the chicken broth with vegetable broth. If I want a heartier meal, I stir in some cooked Italian sausage or a handful of white beans. A squeeze of lemon juice at the end also adds a bright, fresh finish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the pasta gently in a skillet with a splash of water or broth to loosen the sauce. I avoid microwaving it for too long to keep the pasta from drying out. This dish is best enjoyed fresh, as the broccoli retains its flavor and texture.
FAQs
What is cavatelli pasta?
Cavatelli are small, shell-shaped pasta made from semolina or flour and water. Their ridges make them perfect for holding sauce.
Can I use another type of pasta?
Yes, orecchiette, penne, or small shells work well if I don’t have cavatelli.
How do I know when the cavatelli are cooked?
They’re ready when they float to the surface and have a tender but firm texture.
Can I use frozen broccoli?
Yes, I can use frozen broccoli if fresh isn’t available—just thaw and drain it before adding it to the sauce.
What can I use instead of chicken broth?
Vegetable broth or even reserved pasta water works well as a substitute.
Is this dish spicy?
It has a mild heat from the red pepper flakes, but I can adjust the amount to my taste.
Can I make this dish ahead of time?
I prefer making it fresh, but I can prepare the sauce in advance and cook the pasta just before serving.
What cheese works best?
Pecorino Romano adds a sharp, salty flavor, but Parmigiano-Reggiano is a great alternative.
How can I make it creamier?
I add a spoonful of ricotta or a splash of cream for a richer texture.
What should I serve with cavatelli and broccoli?
It pairs beautifully with crusty bread, a green salad, or roasted vegetables.
Conclusion
I love making cavatelli and broccoli because it’s a dish that proves simple ingredients can create something truly special. The tender pasta, fresh broccoli, and garlicky sauce come together in perfect harmony. It’s quick, comforting, and full of authentic Italian flavor—a timeless recipe I always come back to.
A classic Italian dish from southern Italy, Cavatelli and Broccoli features tender pasta tossed with garlicky olive oil, fresh broccoli, Pecorino Romano, and a hint of red pepper flakes. It’s a simple yet flavorful meal that’s both comforting and wholesome.
Total Time:25 minutes
Yield:4 servings
Ingredients
500 g cavatelli pasta
3 cups broccoli florets
1.5 cups chicken broth (or vegetable broth for vegetarian version)
3 cloves garlic, minced
4 tbsp extra virgin olive oil
0.5 cup Pecorino Romano cheese, freshly grated
0.5 tsp red pepper flakes
Pinch of salt
Pinch of black pepper
Instructions
Heat olive oil in a large saucepan over medium heat. Add minced garlic and sauté until lightly golden, about 1 minute.
Add broccoli florets, red pepper flakes, salt, and pepper. Stir for 2–3 minutes to coat the broccoli in the garlicky oil.
Pour in chicken broth and simmer for 5–6 minutes until the broccoli is tender but not mushy. Set aside while cooking the pasta.
Bring a large pot of salted water to a boil. Add cavatelli and cook until tender—about 5–8 minutes for fresh or 15 minutes for dried pasta. Drain.
Transfer the cooked cavatelli directly to the saucepan with broccoli. Toss to combine and absorb the sauce.
Sprinkle in grated Pecorino Romano and cook for 1 minute over low heat until the cheese melts and coats the pasta evenly.
Serve immediately with extra Pecorino Romano and a drizzle of olive oil if desired.
Notes
For added depth, sauté 2 anchovy fillets with the garlic until dissolved.
Substitute chicken broth with vegetable broth for a vegetarian option.
Add cooked Italian sausage or white beans for extra protein.
A squeeze of lemon juice before serving adds brightness.
Use frozen broccoli if fresh isn’t available—just thaw and drain before use.
