Cavatelli con Broccoli

30 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x


  • 5 cloves of garlic, sliced
  • 1/2 cup olive oil
  • 2 cups chicken broth
  • Florets from 46 large stalks of broccoli, chopped
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • Crushed red pepper to taste
  • 1 pound cavatelli – frozen is fine if fresh are not available
  • Grated Parmigiano

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  1. In a large skillet, over medium heat, sauté the garlic in the olive oil until golden.
  2. Bring a large pot of salted water to a boil.
  3. Add the chicken broth carefully to the garlic so that it doesn’t splatter ([when it’s combined with the oil)]. When the broth is hot, add the broccoli, cover, and cook until tender, 5 – 10 minutes, but not soft (so that the broccoli retains its bright green color and does not become mushy or fall apart). Add about 1 teaspoon each of salt, black pepper and/or crushed red pepper, depending on your taste.
  4. Cook the cavatelli until al dente (about 1 minute less than the package directions) and drain. Add to the broccoli and toss to combine.
  5. Serve immediately with grated Parmigiano.


You can also make this into more of a soupy dish by adding extra broth. It is best eaten with a spoon, regardless of how much broth you add.

Ed's Review

So we beat on, boats against the current, borne ceaselessly into the past.” Frankly, I am not sure that the story is really a tragedy. Other than his untimely death, Jay seemed to be doing just fine for himself. As I sat there watching Leonardo DiCaprio play Jay Gatsby, all I could think was that this had to be the easiest gig of his career. How much of a stretch could it be for Leo to play a rich, champagne-sipping mogul, surrounded by lovely young ladies out in a Long Island mansion? I’ll admit that I’ve never been a good judge of acting skills, but to me, Leo playing Jay was really just Leo playing Leo, except in a pink suit. Believe me, Leo is no master of disguise. Nope, the wardrobe didn’t fool me.

But I’ll tell you what is a true master of disguise, and that is cavatelli, which can cover the past of any vegetable. If you like broccoli, you will like it even more with cavatelli.  If you don’t like broccoli, you’ll barely know it’s there. It’s the best way that I know of to get spoiled kids of all ages to eat their veggies.

Buon Appetito!

Ed Garrubbo

6 thoughts on “Cavatelli con Broccoli”

  1. Boooo…..fresh is so much better
    I recently purchased a cavatelli maker – they are AWESOME.
    1lb ricotta
    1 egg
    pinch nutmeg
    pinch salt
    4C Ap flour apx – may be more may be less

    • Okay. Okay. I agree fresh is definitely better. But in a pinch, the frozen are fine. Thx for the recipe. Ed

  2. Once again, Ed, spot on! (1) about Leo; (2) most certainly about any pasta prepared with this simple and wonderful recipe you supply. Grazie. Happy Hamptons Memorial Day.

  3. This recipe is definitely a keeper! My wife and I added more red pepper flakes as the old Italians in us love our garlic and extra hot pepper flakes. Thank you for sharing this recipe.


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