Originally aired January 16, 2012
- 4 to 5 cups broccoli florets and tender leaves
- 3 plump cloves garlic, minced
- 2 tablespoon olive oil
- 1 pound fresh or frozen cavatelli
- Grated Parmesan, for serving
Bring a large stockpot of salted water to a boil. Blanch the broccoli cook
more than al dente stage, but not to a mush. Remove and shock in ice water
to stop cooking. Keep water at a simmer to use the same water to cook cavatelli.
Heat a large saut pan with enough capacity to contain all of the sauce,
broccoli and pasta over medium heat. Add the olive oil and garlic, and cook over
low heat, just to flavor the oil with the garlic. The garlic should not burn.
Meanwhile, cook the cavatelli per instructions to al dente. Drain into a bowl,
and add broccoli, some cheese and the garlic oil. Toss to combine and serve
with plenty of grated Parmesan on the side.