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molise cavatelli and broccoli recipe

Molise Cavatelli and Broccoli

A simple Southern Italian pasta made with tender broccoli, garlic, olive oil, and optional pancetta for depth. The sauce turns silky with a splash of pasta water, coating each curve of the cavatelli for a comforting, weeknight-friendly meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian Home Cooking, Molise Region, Southern Italian
Calories: 566
Ingredients Method Notes

Ingredients
  

For the pasta:
  • 12 oz 340 g cavatelli pasta (fresh or dried)
  • 1 large head broccoli cut into florets (peel and slice stalks if you like)
  • 2 –4 garlic cloves thinly sliced
  • 3 –4 tbsp extra virgin olive oil
  • 1/4 –1/2 tsp red pepper flakes optional
  • 2 –3 oz pancetta or bacon diced (optional)
  • 1/2 cup grated Parmesan or Pecorino Romano
  • Salt for pasta water
  • Freshly ground black pepper

Method
 

Bring water to a boil
  1. Fill a large pot with water, salt it well, and bring it to a rolling boil.
Cook the broccoli
  1. Add florets to the boiling water and cook 3–4 minutes until bright green and tender. Lift them out and set aside. Keep the water boiling.
Cook the cavatelli
  1. Add the pasta to the same pot and cook until al dente (fresh: 2–4 minutes; dried: 7–10 minutes). Reserve 1 cup of pasta water.
Render pancetta (optional)
  1. In a large skillet, start pancetta in a cold pan over low heat. Cook until the fat is released and lightly crisp.
Bloom the garlic and flakes
  1. Add sliced garlic and red pepper flakes to the warm fat or olive oil. Keep the heat low so the garlic turns golden, not burnt.
Combine pasta, broccoli, and aromatics
  1. Transfer cooked pasta and broccoli to the skillet. Add a small splash of reserved pasta water and toss well.
Emulsify the sauce
  1. Add more pasta water as needed until the sauce turns glossy and lightly coats everything.
Finish and serve
  1. Drizzle extra virgin olive oil on top, add grated cheese, season to taste, and serve warm.

Notes

  • Salt the pasta water more than you think—this seasons both pasta and broccoli.
  • Keep the heat gentle when adding garlic so it turns sweet and golden, not bitter.
  • The sauce should be light and silky, not heavy. Add pasta water slowly until it clings to the pasta.
  • Leftovers reheat well with a splash of pasta water or plain hot water.