My friend Susan called from Jersey and the subject of her renowned cavatelli with broccoli came up during our conversation. Actually, we talked about “gavadeal” and broccoli, as cavatelli is known in the Jersey southern Italian-American argot.
The broccoli in my fridge had to be used soon. After sharing recipes with Susan, I had to make a broccoli and garlic sauce for the gemelli pasta sitting on the shelf.
Gemelli means twins and it got its name from the two strands curled around each other to form the pasta. Use gemelli, cavatelli, or your favorite short-cut pasta.
Pasta in a broccoli and garlic sauce packed with flavor is ready in the time that it takes to cook the pasta. The garlic and olive oil enliven the mellow broccoli. The pasta absorbs the sauce and echoes all the flavors. The chili pepper flakes give you a little hot sparkle with each swallow.
I like to dissolve an anchovy fillet or two in the hot oil to deepen the sauce’s savory flavor. It’s your choice to add anchovy or not. If you don’t like hot, leave out the crushed red pepper flakes too. Make pasta with broccoli and garlic your way.
Add this basic pasta sauce technique to your repertoire and you will open the door to a dozen variations. To spark your imagination, here’s a look at cavatelli with 2 sauces, broccoli rabe and a vodka cream sauce, that we made when “Cavati Carol” was in town with her special pasta machine. Carol hails from Rhode Island where cavatelli are known as cavati. Here’s another twist on this basic pasta sauce using arugula and cavatelli.
If you’re hungry and in a hurry, use dried pasta imported from Italia and this dish can be on your table in way less than an hour.
- 1 pound of gemelli or another short pasta
- 3 cups of broccoli florets
- 3 cloves of garlic, minced
- ⅛ teaspoon crushed red pepper (optional)
- 1-2 anchovy fillets, chopped (optional)
- ¼ cup EVOO
- 1-2 tablespoons sea salt for the pasta water plus salt to taste for the sauce
- ¼ cup grated pecorino
- Bring a large pot of well-salted water to a boil.
- Cut the florets in bite-size pieces.
- When the water is boiling add the florets and cook them to your desired doneness. I like mine just as they are knife tender. Take them out earlier if you like a crunch.
- While the florets are cooking, in a skillet large enough to hold the cooked pasta add the EVOO, anchovy if using, the garlic and red pepper flakes. Over medium-high heat saute the garlic until it is translucent and the anchovy has dissolved into the sauce, about 2 minutes.
- With a spider take the florets out of the boiling water and add them to the saute pan and mix to coat the florets well with the oil.
- Add the pasta to the boiling water and cook until al dente.
- With a spider drain the pasta and add it to the sauté pan. You want some of the pasta water for the sauce so don’t drain the pasta well as you add it to the sauce. (If you drain the pasta instead of using a spider, reserve a cup of the pasta water.)
- Mix the pasta and broccoli together well to coat everything with the sauce. (If the sauce isn’t wet enough add some of the pasta water. The pasta will absorb the sauce as it finishes cooking in the saute pan so it won’t be watery when you serve the pasta.)
- Off the heat mix in the grated cheese.
- Place the pasta on a serving platter. Drizzle with a good finishing EVOO and a sprinkle of grated pecorino.