Explore the delicious blend of Cavatelli and Broccoli in this easy (comes together in 30 minutes!) and savory dish. With a dash of anchovy-infused olive oil and a creamy broccoli sauce, these flavors come together effortlessly for a satisfying meal. Get ready to whip up this Italian classic with a twist and savor the delicious simplicity!
Cavatelli pasta, known for its small, shell-like shape, is a traditional Italian pasta that perfectly complements the simplicity of any dish. It’s a favorite in my Italian kitchen because it’s easy to make with just two simple ingredients!
This unique pasta can be tossed with many different types of sauces and cheeses to make a well-rounded Italian meal. When paired with tender broccoli, aromatic garlic, and the umami richness of anchovies, it creates a perfect blend of flavors.
What makes this easy recipe truly stand out is how quickly it comes together, allowing you to whip up a satisfying meal in no time. Just boil the pasta and broccoli, sauté garlic and anchovies in olive oil, blend half of the broccoli into a creamy sauce, toss it all together with the cooked cavatelli, and you're finished making dinner!
Whether it's a quick weeknight dinner, a speedy lunch, or a casual meal, this broccoli and cavatelli is a go-to choice. You can serve it as a standalone meal or pair it with a simple salad or crusty Italian bread to enhance it.
And if you enjoyed this simple Italian pasta, you’ll also enjoy making Green Goddess Pasta, or Pasta with Anchovies!
❤️ Why You’ll Love This Recipe
- It's quick - this recipe comes together in a flash, making it perfect for busy weeknights when you need a satisfying meal that is packed with flavor.
- It's tasty - the combination of garlic, anchovies, and creamy broccoli sauce adds layers of umami that will make it earn a spot on your recipe rotation.
🥦 Ingredients You’ll Need
- Homemade or store bought cavatelli - The star of the dish, these pasta shells provide a comforting and hearty base, perfect for soaking up the flavorful sauce.
- Olive Oil - Serves as the cooking base and adds a luscious, smooth texture to the sauce while carrying the rich taste of the anchovies and garlic.
- Cloves - Infuses the olive oil with their pungent essence, enhancing the overall flavor profile of the dish.
- Anchovy Filets - Brings a unique umami depth to the recipe, melting into the oil and giving the dish its distinctive savory kick.
- Broccoli Florets - Provide a vibrant green color but also contribute a wholesome, veggie-packed element to the dish, balanced by their tender texture.
👩🏼🍳 How To Make Cavatelli and Broccoli
Boil the broccoli: Bring a large pot of water to a boil, then add salt. Place the broccoli and boil for 5 minutes until tender but not too soft. Keep the water boiling.
Saute garlic and anchovies: Heat the olive oil in a large pan. Once warm, add the full garlic cloves. Then, add the anchovy filets and let them melt into the oil.
Divide the broccoli: Remove the broccoli from the pot of water. Place half inside the pan with the oil, garlic, and anchovies, and turn the heat down. Place the other half into a blender along with a bit of warm water and blend until it has a sauce consistency.
Cook the pasta: Add the cavatelli to the boiling pot of water and cook for 2-3 minutes (if using homemade). If using store-bought cavatelli, the cook time will most likely be longer.
Assemble the dish: Once the cavatelli are cooked, add them to the pan with the broccoli, and add the pureed broccoli to the pan. Turn the heat up, and mix everything together. Remove the garlic cloves, and adjust for salt and pepper. Enjoy!
🗒️ Recipe Tips
- Cheese like Parmigiano is not typically added to this dish at the end since anchovies are used in this dish. In Italian cuisine, if you’re using fish, cheese is not typically added to the dish.
- When boiling the broccoli, aim for a quick blanch, about 5 minutes, to maintain its vibrant green color and crisp-tender texture. Overcooking can result in a mushy mess.
- Before draining the cavatelli, reserve about a cup of the pasta water. It can help adjust the sauce's consistency later if needed.
- When melting the anchovies into the olive oil, use the back of a spoon to help them dissolve completely. This ensures even distribution.
- The recipe calls for two cloves of garlic, but feel free to tailor this to your preference. If you're a garlic lover, add more; if not, you can use less.
- Anchovies can be salty, so go easy on additional salt until you've tasted the final dish. You can always add more if needed.
- When pureeing half of the broccoli, add some warm water to achieve a smooth, creamy sauce.
- Before serving, taste the pasta and adjust the seasoning with salt and pepper as needed.
🌶️ Variations
- Add a pinch of red pepper flakes to the olive oil when melting the anchovies for a subtle, spicy kick.
- If you're not into making cavatelli or can't find them in store, feel free to substitute with any short-cut pasta like rigatoni, penne, farfalle etc.
- Enhance the texture by tossing in some toasted pine nuts or slivered almonds just before serving for a satisfying crunch.
- Experiment with other leafy greens like kale or spinach alongside or in place of broccoli for a variation in flavor and color.
- Add a touch of zest from a lemon to the sauce for a zesty, citrusy note that brightens up the dish.
- Make this recipe vegan-friendly by substituting anchovies with capers for a similar salty, briney taste.
🧊 Storing & Freezing
Storing: To store any leftovers, transfer them to an airtight container and refrigerate for up to 2-3 days. When reheating, add a splash of water or broth to maintain the sauce's consistency, and warm it gently on the stovetop.
Freezing: Freeze the cooked cavatelli in airtight containers or freezer bags for up to 2-3 months. When ready to enjoy, thaw them in the refrigerator overnight and then reheat and combine with a fresh batch of broccoli sauce for best results. Do not freeze the broccoli sauce, as it will not have the same consistency when thawed.
🍝 More Simple Pasta Dishes
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Recipe
Delicious Cavatelli and Broccoli - Authentic Recipe!
Ingredients
- 1 batch homemade cavatelli can substitute store-bought
- 2 tablespoon olive oil extra virgin
- 2 garlic cloves
- 2 anchovy filets
- 4 cups broccoli florets chopped
- salt and pepper to taste
- chili flakes to taste optional
Instructions
- Bring a large pot of water to boil. Once it is boiling, add salt to the water. Then add the broccoli to the boiling water. Boil for about 5 minutes, until tender, but not too soft. Keep the water boiling because the cavatelli will be added to the pot.
- While broccoli is boiling, heat olive oil in a pan, Once warmed through add full garlic cloves.
- Add anchovy filets and let them melt into the oil.
- Add chili flakes if using.
- By this time the broccoli should be ready. Add half of the broccoli to the pan, and add the other half of the broccoli to a blender along with some warm water and salt, and blend it into a sauce. Turn the heat down on the pan with oil and broccoli, so that the broccoli doesn’t overcook.
- Add the cavatelli to the boiling water and let them boil for 2-3 minutes (if using homemade cavatelli). If using store-bought cavatelli, they will most likely take longer to cook.
- Once cavatelli are ready, add them to the pan with the broccoli, and add the pureed broccoli to the pan as well.
- Turn the heat back up, and mix everything together. Remove the garlic cloves, and adjust for salt and pepper. Serve and enjoy!
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