Nonna Pia’s Cavatelli & Broccoli — a simple yet soul-satisfying dish made with love and tradition. 👵🥦🍝
When Nonna Pia makes Cavatelli & Broccoli, the whole kitchen smells like comfort. 👵💚 Tender pasta, garlicky broccoli, and a drizzle of olive oil — it’s simple, rustic, and absolutely legendary. One bite, and you’re back at Nonna’s table. Who’s hungry for a bowl of tradition? 🥦🍝✨
🍽 Nonna Pia’s Cavatelli & Broccoli Recipe
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 1 lb fresh or frozen cavatelli pasta
- 1 large head of broccoli (or about 4 cups florets), cut into bite-sized pieces
- 4–5 cloves garlic, thinly sliced
- ¼ cup extra virgin olive oil
- Salt & pepper to taste
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
- Grated Parmigiano-Reggiano, for serving
- Optional: squeeze of lemon or anchovy paste for extra flavor
Instructions
- Bring a large pot of salted water to a boil.
Add broccoli florets and cook for about 4–5 minutes until tender but still vibrant. Use a slotted spoon to remove broccoli and set aside. Keep the water boiling. - Add cavatelli to the same water and cook according to package instructions, until al dente. Reserve 1 cup of pasta water, then drain.
- Meanwhile, in a large skillet, heat olive oil over medium heat. Add sliced garlic and red pepper flakes (if using), cooking until the garlic is golden and fragrant, about 1–2 minutes. Don’t let it burn!
- Add the broccoli to the skillet and toss gently to coat in the garlic oil. Let it sauté for another 2–3 minutes. Lightly mash some broccoli with a fork for texture.
- Add the cooked cavatelli to the skillet. Toss everything together, adding reserved pasta water a little at a time to create a light, silky sauce.
- Season with salt and pepper to taste. Finish with grated cheese and a drizzle of olive oil before serving.
Serving Suggestion:
Serve with crusty bread, a glass of red wine, and a smile. Just like Nonna Pia intended. ❤️
