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Bowl of cavatelli con broccoli topped with grated pecorino and garlic, olive oil glistening on wooden table

Cavatelli con Broccoli with Garlic, Anchovy, Pecorino

Cavatelli pasta tossed with soft-cooked broccoli, garlic, anchovy, and chili in olive oil, finished with pecorino romano.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: pasta
Cuisine: Italian (Pugliese)
Calories: 430
Ingredients Method Notes

Ingredients
  

Pasta and broccoli
  • 400 g Cavatelli (dried or fresh) fresh cooks faster, adjust timing
  • 500 g Broccoli florets and peeled stems cut florets into bite-size pieces
  • 2 tbsp Kosher salt for pasta water
Garlic-anchovy oil
  • 60 ml Olive oil about 1/4 cup
  • 4 cloves Garlic cloves, thinly sliced
  • 4 Anchovy fillets fillets; oil-packed, chopped
  • 1/2 tsp Red chili flakes more to taste
  • 60 g Pecorino Romano, grated plus extra for serving
  • 1/4 tsp Black pepper freshly ground

Method
 

Cook the broccoli and pasta
  1. Bring a large pot of well-salted water to a boil.
  2. Add broccoli florets and stems, cook for 4 minutes until just tender.
  3. Add cavatelli to the same pot, cook according to package time (about 3 minutes fresh, 10 to 12 minutes dried) until al dente.
  4. Reserve 1 cup of pasta water, then drain the pasta and broccoli together in a colander.
Make the garlic-anchovy oil
  1. While the pasta cooks, heat olive oil in a large skillet over medium-low heat.
  2. Add garlic and chili flakes, cook for 1 to 2 minutes until the garlic turns pale gold and fragrant, do not let it brown.
  3. Add chopped anchovy fillets, stir for 30 seconds until they melt into the oil.
Combine and finish
  1. Add drained pasta and broccoli to the skillet with the garlic oil.
  2. Mash some of the broccoli against the pan with a fork to thicken the sauce.
  3. Add a splash of reserved pasta water and toss over medium heat for 1 to 2 minutes until glossy.
  4. Remove from heat, stir in pecorino and black pepper, adding more pasta water if the sauce looks dry.
  5. 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