Recipe by linda m
"This is quick meal to make. Serve with garlic bread."
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fresh broccoli, cut into florets
1 1/2 pounds
crushed red pepper flakes
grated Parmesan cheese
This is a very good dish if you make it the right way. I think other members have commented on this, but i'll reiterate. You have to put (depending on how much you make, I usually make it with 2 bags of cavatellis) about a regular coffee mug size amount of the salted pasta water into the broccoli pan, then drain the pasta, then put the pasta into the pan with the broccoli and let it cook for a few more minutes. I guarantee this will make it taste a whole lot better, since when the cavatelli's cook in the broccoli for a bit they soak up the flavor. Hope this helps!
If you make this as written you will be disappointed as it will essentially be plain pasta with broccoli and garlic. Definitely follow the advice of others and heavily salt your pasta water and add a ladelful or 2 to the mix when combining the broccoli and pasta. A pat of butter adds a little richness, definitely use more parmesan too! With the changes you'll have a nice quick and easy weeknight pasta dish.
I agree with majority.. Bland... secret is salt. This is an old Italian dish called Aglio e Olio. This was what they made when pantry was bare and on Fridays when Catholics couldn't eat meat. My Italians friends told me you have to add at least 1/4 cup of salt in pasta water to infuse it into pasta.. and believe me you would never know that's how much you put in but the flavor will be there and most of that is going done the drain with our water. Other than that it was tasty. I decreased the red pepper flakes to 1/4 tsp and put in with garlic and oil to get the full effect of the pepper.
Yum--the flavors I grew up with! With no heavy sauces or seasonings, this is simple, fresh and just plain delicious. I didn't measure, just used "a little of this and a little of that" to suit my tastes. While I served this with roast chicken, I could have eaten this all by itself.
This IS sort of bland, but I cooked the pasta in chicken broth and added the broccoli to that the last few minutes, then added the garlic and sauteed the whole concoction before adding Romano Parmesan and red pepper. For some reason, I could not stop eating this, so-- bland or not, I thought it was pretty good!! The cheese and red pepper really add something. Plus it is sooooo simple...I will make again.
This is so simple and so delicious and makes a great side dish. I did about a third of the recipe (1/2 lb. of pasta) and used a steam in bag of broccoli. I tossed everything together and topped it with parmesan cheese. It could have been a meal all in itself.
i make cavatelli aglio e olio all the time. My recipe calls for salted pasta water, sliced black olives, anchovies and more garlic than this does. Made this recipe, and was a tad bland for me- but some people may like less oomph than I do. With my additions, I'd give it five stars- but as is, it's a four.
I agree with most... I use extra salt in the water when cooking the cavatelli (I use a large palm full) which will give the dish flavor. I cook the pepper flakes in with the garlic and oil to infuse the flavor into the oil. I also add extra parmesan because we love it that way! Great easy recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Cavatelli and Broccoli
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 93
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