HOW TO: Make Cavatelli with Broccoli and Garlic

Cavatelli with broccoli and garlic is an Italian American favorite. Served at restaurants, weddings, pasta stations, and most buffets. It is a great weeknight dinner and can easily be made at home.

Serves 4-6
Full time 30-40 minutes (based on if you cook in rounds* or at same time)

Making this dish comes down to one time timing and order. Especially if your working with limited space or pots, cooking the different elements in order(rounds*) will help create the best finished product. In order you will want to cook: broccoli, pasta, sauce. If your up to the challenge of multi tasking than you can actually cook all three at the same time. It just depends on your range space.

I am going to break each part down for you to follow, I will keep them separated but, feel free to work each element together. Just remember to start them in order broccoli, pasta, sauce.

You will need:

1 broccoli head (or 3 cups frozen broccoli florets)
1 lb. Cavatelli, fresh or frozen
1/2 cup chicken stock
1/4 olive oil
2 tbsp butter
2 tbsp minced garlic
1 tsp ground black pepper
1/2 tsp red pepper flakes(optional)
Salt to taste

For cooking:

Several cups of water
Several teaspoons of salt

Let us begin with the broccoli.

If your using fresh broccoli, which is preferred you are going to want to chop your head into florets.

To do this start with a cutting board, sharp knife, and washed head.

Carefully cut the stalk-or-stem of the broccoli off.

Now you can either break individual florets off with your hands or cut them apart where their bases touch.

In a pot get several cups, 3-4 is good, of water boiling. Add roughly 1/2-1 tsp of salt to the water.

Once boiling add broccoli in, cooking for 3-5 minutes until a vibrate green color appears. Do not over cook, it will still have a little crunch to it.

Drain from hot water and shock by either running under ice cold water for several minutes, or placing in a bowl filled with ice and cold water.

Set aside for now and let us move on to the pasta.

In a large pot boil 1-2 quarts of water, add roughly 1/2-1 tsp salt to the water.

Follow cook time on your Cavatelli package. Once done, drain and set aside, hopefully you are cooking this and sauce at same time.

If your not, to prevent Cavatelli from sticking together, toss 1 tbsp of olive oil in a boil along with the Cavatelli and make sure it is fully coated.

Let us begin on the sauce part.

In a large, deep sauté pan place butter and minced garlic.

Turn heat to medium, medium high. Cook 3-4 minutes or until butter if fully melted and garlic just begins to golden.

Add olive oil and broccoli florets into the pan.

Cook 3-4 minutes until broccoli has warmed up and appears to be turning a darker green.

Add in chicken stock. Reduce heat to a simmer and cook 10 minutes.

You have two options here, the fancy way, or ideal way to do this is to add drained Cavatelli into the pan and toss over heat. Allowing you to cook for 2-3 minutes together.

The easier option is to add drain pasta to a serving bowl, pour sauce over the top, and toss to fully coat.

Your choice, the first will impart more flavor, the second is by far easier.

Either way, the end product should be placed in a large serving bowl, and served immediately, enjoy!