• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 5 cloves of garlic, sliced
  • 1/2 cup olive oil
  • 2 cups chicken broth
  • Florets from 46 large stalks of broccoli, chopped
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • Crushed red pepper to taste
  • 1 pound cavatelli – frozen is fine if fresh are not available
  • Grated Parmigiano

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  1. In a large skillet, over medium heat, sauté the garlic in the olive oil until golden.
  2. Bring a large pot of salted water to a boil.
  3. Add the chicken broth carefully to the garlic so that it doesn’t splatter ([when it’s combined with the oil)]. When the broth is hot, add the broccoli, cover, and cook until tender, 5 – 10 minutes, but not soft (so that the broccoli retains its bright green color and does not become mushy or fall apart). Add about 1 teaspoon each of salt, black pepper and/or crushed red pepper, depending on your taste.
  4. Cook the cavatelli until al dente (about 1 minute less than the package directions) and drain. Add to the broccoli and toss to combine.
  5. Serve immediately with grated Parmigiano.


You can also make this into more of a soupy dish by adding extra broth. It is best eaten with a spoon, regardless of how much broth you add.