If you’re craving a comforting, delicious pasta dish that’s big on flavor and easy to make, this garlic broccoli cavatelli has you covered. With a few simple ingredients, this recipe lets garlic and olive oil shine in a delightful way, perfect for cozy dinners or quick lunches. Let’s get into it!
What is Cavatelli?
Cavatelli is a small, shell-like pasta with ridges, originating from southern Italy. Its unique shape makes it perfect for holding sauces, as each little shell scoops up plenty of flavor. Often found in the freezer section, cavatelli has a slightly chewy texture that adds a great contrast to creamy sauces like this garlicky, cheesy broccoli mix.
Tips
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Broccoli Texture: Slightly overcooking the broccoli is key here, as it blends seamlessly with the pasta and garlic to create a creamy texture.
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Cheese Variations: Try mixing in other hard cheeses like Pecorino Romano for an extra flavor boost.
Storage & Reheating
This dish can be stored in an airtight container in the refrigerator for up to 3-4 days.
To reheat:
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Stovetop – Add a splash of olive oil to a pan over medium heat. Add the pasta and stir until heated through. If it seems a bit dry, add a small splash of water or vegetable broth to loosen it up.
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Microwave – Transfer to a microwave-safe dish, sprinkle with a bit of water, and cover loosely with a damp paper towel. Microwave in 30-second intervals, stirring in between, until heated.
Cavatelli and Broccoli
Ingredients
- 1 lb cavatelli (often found in the freezer section)
- 4-5 cloves garlic, minced
- 3-4 tbsp olive oil
- 1 crown of broccoli (roughly 1 lb)
- 1 cup grated parmesan, plus extra for serving
- Salt and pepper to taste
Instructions
- Cut the broccoli into small florets. Bring a medium pot of salted water to a boil, add the broccoli, and cook until it’s a bit past fork-tender (slightly overcooked for best results). Drain, then chop the broccoli finely using kitchen shears or a knife right in the pot. Set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook until it’s fragrant but not browned, about 1-2 minutes. Set aside.
- While the garlic is sautéing, cook the cavatelli according to package instructions in a separate pot. Once cooked, strain and return the pasta to the pot.
- Add the sautéed garlic with olive oil, chopped broccoli, and grated parmesan to the pasta. Season generously with salt and pepper, then toss to combine. The overcooked broccoli will create a creamy coating that clings to each piece of cavatelli.
- Serve immediately, topped with extra parmesan and a drizzle of olive oil. Enjoy!
