A simple Pastosa classic! This dish requires very little prep time, making it easy for anyone to put together. Our fresh cavatelli is infused with Polly-O Ricotta cheese, giving the main ingredient of this plate its rich and flavorful texture. It's a good idea to have a large pot of salted water ready for boiling once you start the preparation process for the broccoli.
Ingredients:- 1/3 cup extra-virgin olive oil.
- 8 cloves of thinly sliced garlic.
- 1/4 Tsp. red pepper flakes.
- 1 head of broccoli.
- 1 lb. fresh Cavatelli pasta.
- Salt and Pepper, to taste.
- 1/2 cup freshly grated Locatelli Romano cheese.
Directions:- Prepare broccoli by cutting off the florets and halving them.
- Coarsely chop the remaining stems and add them to the florets. Rinse and set aside.
- Heat the extra-virgin olive oil over a medium flame in a large sauté pan.
- Add the garlic and red pepper flakes; sauté until lightly golden (1-2 minutes).
- Add the broccoli; sauté and cover for 8-10 minutes (less time if you prefer it al dente).
- While the broccoli is sautéing, cook the cavatelli (see package instructions).
- Reserve one cup of pasta water and drain cavatelli and add to a large bowl.
- Toss pasta with broccoli mixture; add the reserved pasta water (if needed); add Locatelli Romano cheese and serve immediately.
- Enjoy!
Serves 4 to 6.
