Cavatelli with Broccoli Recipe
Cavatelli with Broccoli
This classic combination almost always shows up at parties or in any Italian buffet.
It's great warm or even at room temperature.
- 1 (16 oz.) package frozen cavatelli
- 1 head fresh broccoli florets or 1 (12.oz) package frozen broccoli florets
- 1/4 cup olive oil
- 6 oz. chicken stock
- 3 cloves garlic, finely chopped
- 1/2 cup onion, chopped
- 1 cup grape tomatoes, halved
- 1 Tbsp fresh basil, chopped
- 1 Tbsp. fresh Italian parsley, chopped
- Oregano to taste
- Crushed red pepper to taste
- Salt and freshly ground black pepper
- Grated Parmesan or Romano cheese
Steam or boil broccoli until just tender, but not soft. Heat oil in a medium saute pan and lightly saute garlic and onions until golden. Add chopped tomatoes and continue to saute. Add chicken stock and spices. Bring to a boil, reduce heat to low and simmer 10 minutes.
Cook cavatelli according to package direction or until desired doneness.
Toss with broccoli and tomatoes and sprinkle with grated Parmesan or Romano Cheese.
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