Sauteed Broccoli and Cavatelli Recipe

This Sauteed Broccoli and Cavatelli Recipe is pure Italian comfort food. Combining pasta with broccoli creates a delicious meal that is ready in 25 minutes.

How is it possible for the simplest foods to offer the maximum amount of flavor?

Take, for example, the process of sauteing garlic in good quality olive oil.

Simple, right?

As you probably know, this is a humble starting point for so many classic Italian dishes.

Some great examples are pasta dishes like aglio e olio, and side dishes such as this broccoli rabe recipe or this broccolini recipe, to name but a few.

Today, we will saute garlic, along with some key ingredients, to make this cavatelli broccoli recipe.

Get ready for a classic Italian dish! 

Mise en place

The first thing we need to do is to bring a large pot of salted water to a rolling boil.

Please note that I will be using this Ricotta Cavatelli recipe which becomes al dente in just a couple of minutes. Feel free to also use this simpler recipe for Homemade Cavatelli.

So, if you are using a commercial brand of cavatelli, they may take longer to cook. As a result, please adjust the timing between cooking the pasta and sauteing the broccoli accordingly. You need about 1 pound of pasta. 

While waiting for the water to boil, let’s do a little prep work.

Prep the garlic:  Crush 4 garlic cloves with the side of your knife. Remove the papery skins and cut off the tips. Give them a coarse chop and set them aside. Feel free to adjust this amount based on your personal preference. 

Prep the broccoli: Trim off the tough ends, about a couple of inches from the bottom of 3 medium stalks, about one pound.  Cut off the broccoli heads and separate it into the florets. If the florets are large, cut in half or quarters as needed.

With a vegetable peeler, peel the stems. Cut into small bite-sized pieces. Rinse both stems and florets and set aside.

Instructions for cavatelli and broccoli recipe

In a very large skillet, heat about 6 tablespoons of olive oil over medium-low heat. Sauté the chopped garlic cloves for about 1-2 minutes.

Add 2 anchovy fillets and mash them with a fork or the back of a spoon into a smooth paste.

This should take about 1-2 minutes. Feel free to add red pepper flakes for extra heat.

Add the bite-sized pieces of broccoli to the pan and saute for 3-5 minutes.

By this time, the water should be boiling. Time to add the cavatelli.

Transfer about 1 cup of the pasta water to the skillet to cook the broccoli a little more. Turn the heat to medium-high.

Taste your broccoli to make sure it is tender-crisp or cooked to your liking. Add more pasta water if necessary. Do not allow skillet to become dry.

As the cavatelli pasta float to the top, remove with a slotted spoon and add to the skillet with the broccoli.

Add another ladle of pasta water, along with ½ cup of Pecorino Romano Cheese. Turn off the heat and quickly stir to combine.

Then gently toss the pasta and the broccoli together in the pan. Continue tossing and stirring for 1-2 minutes. The extra liquid will be absorbed by the pasta. Conversely, add a little pasta water if the mixture appears dry.

Taste and adjust for salt and pepper. 

A sprinkle of cheese and a drizzle of olive oil and supper is ready.

Tips

• Use both the head and the stalk of broccoli.
• Although anchovies provide lots of character and flavor to this dish, it is optional.
• The tossing of the pasta in the skillet creates a silky sauce. 
• Cavatelli can be replaced with any short pasta that can scoop up the pasta sauce. Orecchiette and small pasta shells are great alternatives. 

Cavatelli recipes we love

• Roasted Red Pepper Pasta Recipe
• Avocado Pesto Cavatelli Pasta Recipe
• Broccoli Rabe Cavatelli Pasta
• Cavatelli with Tomato Ricotta Sauce

Recipe origins

It’s back to my younger years for this pasta broccoli recipe.

I grew up with a lot of simple dishes enjoyed with family and friends gathered around the table.

I have so many memories of how my mom would just whip up meals at a moment’s notice. 

The scenario would always be the same… the doorbell would ring (at times someone would just pop in unannounced from the back door à la Everybody Loves Raymond) and before the initial greetings were exchanged, the invite to “have a bite” and stay would be heard.

And just like that, the frozen homemade cavatelli pasta would come out of the freezer, and more often than not, served with broccoli.

Pasta con broccoli… a simple and delicious recipe you will make again and again. 

Buon Appetito!

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made this Broccoli and Cavatelli recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Sauteed Broccoli and Cavatelli Recipe

This Sauteed Broccoli and Cavatelli Recipe is pure Italian comfort food. Combining pasta with broccoli creates a delicious meal that is ready in 25 minutes.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: 467kcal

Author: Maria Vannelli RD

Ingredients

• 6 tablespoons olive oil separated
• 4 cloves garlic chopped
• 2 anchovy fillets
• pinch red pepper flakes optional
• 3 stalks broccoli florets and stalk, trimmed and chopped
• 1 pound cavatelli pasta homemade or commercial (500 grams)
• 2-3 cups reserved pasta water
• ½ cup Pecorino Romano Cheese freshly grated
• salt and pepper to taste

Toppings:

• Extra virgin olive oil to drizzle
• Pecorino Romano cheese to taste

Instructions

• Over high heat, bring a large pot of salted water to a rolling boil. 
• While waiting for the water to boil, trim and cut up the stems and head of the broccoli. Rinse and set aside.
• In a large skillet, over medium-low heat, heat 6 tablespoons of olive oil. 
• Sauté the chopped garlic for 1-2 minutes. 
• Add the anchovies and mash them together with a fork or the back of a spoon into a smooth paste.
• If using, add red pepper flakes.
• Add the bite-sized pieces of broccoli to the pan and saute for 3-5 minutes.
• Add the pasta to the boiling water and cook until al dente.
• Transfer about 1 cup of the pasta water to the skillet to cook the broccoli a little more. Turn the heat to medium-high. Add more pasta water if necessary. Do not allow skillet to become dry. Make sure to taste so that you have the right texture.
• As the cavatelli pasta float to the top, remove with a slotted spoon and add to the skillet with the broccoli.
• Add another ladle of pasta water, along with ½ cup of Pecorino Romano Cheese. Turn off the heat and quickly stir to combine.
• Then gently toss the pasta and the broccoli together in the pan. Continue tossing and stirring for 1-2 minutes. The extra liquid will be absorbed by the pasta. Conversely, add a little pasta water if the mixture appears dry.
• Top with extra cheese and a drizzle of olive oil, if using.
• Serve immediately.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

• Use both the head and the stalk of broccoli.
• Although anchovies provide lots of character and flavor to this dish, it is totally optional.
• The tossing of the pasta in the skillet creates a silky sauce. 
• Cavatelli can be replaced with any short pasta that can scoop up the pasta sauce. Orechiette and small pasta shells are great alternatives. 

Nutrition Note: Not only are anchovies high in heart healthy omega-3 fatty acids, they also contain the least amount of harmful chemicals (like mercury).

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Nutrition

Serving: 1serving | Calories: 467kcal | Carbohydrates: 62g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 131mg | Potassium: 422mg | Fiber: 4g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 68mg | Calcium: 146mg | Iron: 2mg

Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

This post was originally published on March 2, 2018, and republished on March 9, 2020, with updated content and photos. Thanks for sharing!