Tuesday, September 8, 2009
Cavatelli and Broccoli
I think I need to detox. I ate way too much bacon this summer and now I have this thirst that I can't seem to quench. So I decided, no more bacon for a while and I need to eat some veggies. I decided to make cavatelli and broccoli which is SO EASY. I usually steam my broccoli but for this dish I just saute it with garlic and oil and toss with the hot pasta. It's delicious! I wish I had more leftovers! You can make this with spinach, broccoli rabe or any green veggie you like. Make it spicy if you like by adding lots of crushed red pepper.
I always find cavatelli in awkward amounts. I just used two bags. It was either a little more or a little less than a pound. I can't remember, don't worry if it's off a little.
Cavatelli with Broccoli
1 lb. frozen cavatelli
3 small heads of broccoli, cleaned and cut into small pieces
4 cloves of garlic, peeled & cracked (smashed with the side of a knife)
crushed red pepper flakes, to taste
salt and pepper, to taste
extra virgin olive oil
Heat a liberal amount of oil in a large saute pan that has a cover, it should be enough to cover the bottom. Add garlic and crushed red pepper and cook for about 1 minute. Add broccoli and toss in garlic infused oil. Let it cook for a few minutes to absorb the flavors add more oil if needed. Season with salt and pepper. Add a couple of tablespoons of water and cover to finish cooking. Meanwhile, cook cavatelli in a large pot of salted water. When pasta is done reserve 1/2 cup pasta water and drain. Toss with broccoli and add 1/4 cup of water and more if needed to bring it all together (and so the pasta isn't just swimming in oil.)