Cousin Betty's Cavatelli & Broccoli

 

I have to confess as a child, I was a horrible eater - no vegetables except for carrots and potatoes. So when my mother's cousin brought over pasta with broccoli, I was not excited at all, but even your most picky eater will love this classic Italian American dinner. Cavatelli are dense egg pasta that melts in your melt, and you'll find yourself wanting to eat them hot, cold, with tomato sauce, or in a summer pasta salad.  This dinner can be made in less than 15 minutes, it is delicious & healthy! 

 

• 4 cups cavatelli (usually found in the frozen food aisle)
• 1/2 cup or a generous handful of grated Romano cheese
• 2 cups broccoli florets cut into bite-sized pieces
• 6 cloves of garlic chopped
• 6 tablespoons of extra virgin olive oil

Cook the pasta in salted water as directed by the package. The water should be as salty as the ocean. It not only helps flavor the pasta but the sauce when you are finishing the dish. Place the garlic in the olive oil and simmer until lightly golden.  If you like it spicy, add red pepper flakes to taste. Add the broccoli and cook just until tender. When the pasta is done cooking, place it in the saute pan with the broccoli and stir and coat the pasta with garlic oil.  Add 2 cups of the salted water used in cooking the pasta. Stir gently. Turn the heat off and add a generous handful of grated cheese. Stir gently again until it comes together like a cheese sauce. Enjoy! If you are serving at a different time, add or reserve some of the pasta water. The pasta will absorb the water and you'll need to add some back in to make the delicious sauce. Thanks, Betty! - Helena