Handmade Cavatelli with Broccoli
As part of my Cucina Povera series, this dish is a classic combination. These type of recipes are the way real southern Italian families eat week in and week out. Simple dishes that are hearty and inexpensive to feed your family. I believe it is the heart of Italian cooking.
Handmade Cavatelli with Broccoli
A delicous and simple Cucina Povera dish.
- 1 lb Cavatelli (recipe here)
- 2 heads Broccoli
- 2 cloves Garlic
- 1/4 tsp Red Pepper Flake
- Salt & Pepper to taste
- 1/4 cup Olive oil
- Grated Parmigiano or Pecorino Romano
If you are making the cavatelli by hand, follow this recipe.
Cut the broccoli into small florets. Place into a bowl and wash well.
Into a large pot, add 1 tbsp of salt, boil the broccoli until fork tender. Remove from the water but keep the water, you will boil the pasta in the same water.
Place the broccoli into a large bowl. Take 1/4 of the broccoli and place into a separate container with some of the cooking water. Using an immersion blender, puree the broccoli.
Bring the broccoli water to a boil. Add the cavatelli into the water and boil until tender.
In the meantime, add olive oil, garlic cloves, red pepper flakes to a saute pan. Saute until fragrant and turn off the heat.
Once the cavatelli is ready add them directly to the pan with the garlic. Add the broccoli puree, broccoli florets, and grated cheese. Stir to coat all the pasta.
Serve with grated cheese on top and enjoy!
