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Cavatelli con broccoli is a Puglian pasta dish where small ridged pasta shells get tossed with broccoli cooked soft enough to half-collapse into a rough green sauce, plus garlic, anchovy, and chili flakes in olive oil.
The trick is cooking everything in one pot. Broccoli goes into the same boiling water as the pasta, so it softens and picks up starch instead of turning into a separate steamed side.
Anchovy melts into the garlic oil and disappears, it just adds a savory backbone, not a fishy taste. If you scorch the garlic here the whole dish tastes bitter, so pull the pan off heat the second it turns gold.
This is weeknight food from Puglia, not a restaurant plate. Dried cavatelli holds up fine, fresh is nicer if you have a shop nearby that makes it.
Why You’ll Love This Recipe
- One pot for both broccoli and pasta, less cleanup
- Anchovy melts in for savory depth without tasting fishy
- Ready in 40 minutes with pantry staples on hand
- Broccoli breaks down into a rustic sauce, no cream needed
Ingredient Notes
- Cavatelli: Dried or fresh both work here. Fresh cooks in about 3 minutes, dried needs 10 to 12, check the package.
- Broccoli: Use both florets and the peeled, sliced stems. Frozen florets work in a pinch, add them straight from frozen and shave a minute off the simmer time.
- Anchovy fillets: Oil-packed anchovies melt into the garlic oil and mostly disappear. Skip them for a milder, vegetarian version, or use a small spoon of miso for savory depth instead.
- Pecorino Romano: Sharper and saltier than Parmesan, which is the flavor this dish wants. Parmesan works as a substitute if pecorino isn’t available, use a bit less salt elsewhere.
- Chili flakes: Standard red pepper flakes are fine. Adjust up or down, Puglian versions can run fairly spicy.
Cavatelli con Broccoli with Garlic, Anchovy, Pecorino
Ingredients
Method
- Bring a large pot of well-salted water to a boil.
- Add broccoli florets and stems, cook for 4 minutes until just tender.
- Add cavatelli to the same pot, cook according to package time (about 3 minutes fresh, 10 to 12 minutes dried) until al dente.
- Reserve 1 cup of pasta water, then drain the pasta and broccoli together in a colander.
- While the pasta cooks, heat olive oil in a large skillet over medium-low heat.
- Add garlic and chili flakes, cook for 1 to 2 minutes until the garlic turns pale gold and fragrant, do not let it brown.
- Add chopped anchovy fillets, stir for 30 seconds until they melt into the oil.
- Add drained pasta and broccoli to the skillet with the garlic oil.
- Mash some of the broccoli against the pan with a fork to thicken the sauce.
- Add a splash of reserved pasta water and toss over medium heat for 1 to 2 minutes until glossy.
- Remove from heat, stir in pecorino and black pepper, adding more pasta water if the sauce looks dry.
- Serve right away with extra pecorino on top.
Notes
- Cook broccoli and pasta in the same pot, no need for a second pan
- Pull garlic off heat the moment it turns gold to avoid bitterness
- Reserve at least 1 cup pasta water before draining
- Mash part of the broccoli with a fork for a thicker, rustic sauce
Tips for Success
- Salt the pasta water like the sea, it’s the only seasoning the broccoli gets directly
- Pull the garlic off heat as soon as it turns gold, burnt garlic turns the oil bitter
- Mash some of the broccoli against the pan with a fork to thicken the sauce
- Save at least 1 cup of pasta water before draining, you’ll need it to loosen the sauce
- Add cavatelli to the same pot as the broccoli for the last few minutes of cooking
Variations
- Swap broccoli for broccoli rabe for a more bitter, traditional Puglian version of the dish
- Stir in a handful of toasted breadcrumbs at the end for crunch instead of extra cheese
- Use orecchiette instead of cavatelli, it’s the more common shape paired with broccoli in Puglia
Storage and Reheating
Cavatelli con broccoli keeps in an airtight container in the fridge for up to 3 days. The broccoli softens further as it sits, which some cooks prefer.
Reheat gently in a skillet over medium-low heat with a splash of water or olive oil to loosen the sauce, about 3 to 4 minutes, stirring often. Microwave works too, in 30-second bursts, stirring between each.
I don’t recommend freezing this one. The broccoli turns watery and grainy once thawed, and the texture never quite recovers.
Serving Suggestions
Cavatelli con broccoli is a full meal on its own, but a simple green salad with lemon vinaigrette cuts through the richness of the oil and cheese.
Crusty bread is worth having at the table to mop up the garlicky pan sauce left on the plate. A glass of dry white wine, something like a Verdicchio or a simple Pinot Grigio, matches the dish without fighting the anchovy.
For a heartier dinner, add grilled sausage or a fried egg on top, both are common additions in Puglian home kitchens.
FAQ
Why is my cavatelli con broccoli sauce dry instead of clinging to the pasta?
You likely skipped or skimped on the reserved pasta water. That starchy water is what binds the garlic oil, broccoli, and pasta into a cohesive sauce instead of leaving everything separate. Add it a few tablespoons at a time while tossing over low heat until the pasta looks glossy, not oily.
Can I use frozen broccoli instead of fresh for cavatelli con broccoli?
Yes, frozen florets work fine and save chopping time. Add them straight from frozen to the boiling water with the pasta, they’ll need about a minute less cooking time than fresh since they’re already partially softened from blanching before freezing.
Can I make cavatelli con broccoli ahead and reheat it the next day?
Yes, it keeps in the fridge for up to 3 days in a sealed container. Reheat in a skillet with a splash of water over medium-low heat, stirring until warmed through, about 3 to 4 minutes. Freezing isn’t recommended since the broccoli turns watery once thawed.
What wine goes well with cavatelli con broccoli?
A dry white like Verdicchio or Pinot Grigio works well here. Both have enough acidity to cut through the olive oil and pecorino without overpowering the anchovy and garlic in the sauce. A light Puglian rosé is a good regional match too.
Is cavatelli con broccoli gluten free?
Not as written, since traditional cavatelli is made with wheat semolina. Swap in a gluten-free cavatelli or shell pasta, widely available dried, and the rest of the recipe stays the same. Just watch the cook time since gluten-free pasta can turn mushy fast.
What’s the difference between cavatelli con broccoli and orecchiette con broccoli?
The sauce and method are nearly identical, the difference is the pasta shape. Orecchiette are small ear-shaped discs, cavatelli are ridged little shells with a hollow center. Cavatelli holds a bit more sauce inside the ridges, orecchiette catches broccoli in its cupped shape.