If you want to enjoy an authentic Italian meal, this homemade cavatelli and broccoli is absolutely a match made in heaven: it’s simple yet satisfying, flavour loaded, and it looks as amazing as it tastes!Recipe yields 4 servings.
Prep Time10 minutesmins
Cook Time10 minutesmins
Homemade cavatelli:1 hourhr
Total Time1 hourhr20 minutesmins
Course: pasta
Cuisine: Italian
Keyword: cavatelli and broccoli
Servings: 4
Calories: 432kcal
Author: Katia
Ingredients
Broccoli
2large heads of broccoli, cut into small florets (see notes)
2Tablespoonsextra virgin olive oil
3garlic cloves, minced or grated
¼teaspoonchili flakes, plus more to serve if you wish
fine salt, to taste
black pepper, to taste
Cavatelli
1 lb(450 grams)fresh cavatelli (see notes)
Instructions
Broccoli
Bring a large pot salted water to the boil.
Prep the broccoli: cut the broccoli into small florets. Cut them in halves or quarters until they all look the same in size. You can use the stems too, just peel them and cut them into small bite-sized pieces. Wash florets and stems.
Blanch the broccoli: when the water boils, add the broccoli to the pot and cook for about 5 minutes or until tender but still firm and bright green. Scoop them out with a slotted spoon, set aside and turn the heat off (but reserve pot and cooking water for the Cavatelli pasta).
Heat the olive oil: in a large skillet heat the oil, the garlic and the chili flakes. Make sure to sauté gently until fragrant and slightly golden, about 40 seconds (don't burn it).
Add broccoli to the skillet: toss broccoli until combined and cook for about 5 minutes over medium heat. Smash part of the broccoli with the back of a spoon (I like when some florets gets mushy, but skip this step if you wish). Taste and adjust the seasoning with salt and pepper until the flavor pops and add a touch of the cooking water if you need more moisture.
Bring the water to the boil: use the same pot and water you used for the broccoli (make sure the saltiness is fine for the pasta)and cook cavatelli until done. The texture should be soft, chewy but still firm to the bite.
Toss to combine and serve: drain the pasta, add it to the broccoli mixture, and toss until well combined. Check again the seasoning, and serve the broccoli pasta with freshly grated pecorino cheese (or parmesan cheese) and an extra drizzle of extra virgin olive oil.
Notes
Pasta: if you make fresh homemade cavatelli following this recipe you'll end up with about 1 lb/450 grams of fresh pasta which is enough for 4 servings. However, fresh pasta is heavier than dried pasta, so if you want to use dried pasta instead, keep in mind to use about ½ lb or 220-230 grams, or a bit more if you want 4 larger servings.Broccoli: although fresh broccoli has the best texture, the recipe works with frozen broccoli too. Add the frozen broccoli florets to the boiling pasta water, turn off the heat, and let sit for 2 minutes, or until the broccoli is tender-crisp, then proceed according to the recipe.Storage: cavatelli and broccoli is best enjoyed as fresh as possible, but you can keep any pasta leftovers in an airtight container in the fridge for up to 1 day. Reheat pasta in microwave or stir fry in a skillet adding a touch of olive oil, stirring well to combine.
Nutrition facts: the nutrition values are for one serving and they are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.