Saturday, May 24, 2008

Cavatelli with Broccoli

This is one of my family favorite recipes and one I developed on my own. You can find many different variations on this dish, but I think what sets this recipe apart is that it does not have a heavy and gloppy sauce. The secret is create the sauce by deglazing the pan with cooking water to the pasta and then enriching it with some butter and parmesan cheese. I think you will enjoy it.

Cavatelli with Broccoli (a Meyer family secret recipe revealed)

2 T extra virgin olive oil
A bunch of fresh broccoli chopped (usually the broccoli is sold with three heads in a bunch)4-7 cloves of garlic
one package frozen cavatelli
1 cup pasta cooking water
2 T butter
1/2 Parmesan cheese
a splash of extra virgin olive oil
salt and pepper

Cook pasta, being sure to reserve some of the water.

Chop broccoli. Saute in 2 T extra virgin olive oil. when broccoli is bright green make a hot spot in the pan and saute the garlic. Add about a 1/2 cup of water, cover and steam for about 5 minutes until broccoli is tender. Remove from heat.

Add the cooked pasta to the pan and deglaze the pan with about 1 cup of the cooking liquid. Cook off most of the liquid. There should be a light sauce that clings to the pasta and broccoli. Add the butter and the Parmesan cheese. Season with salt and pepper. Add a bit more extra virgin olive oil just before serving.

This is a really quick, easy and inexpensive family supper.

1 comment:

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