Cavatelli con Broccoli e Acciughe

Name: Cavatelli con Broccoli e Acciughe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g cavatelli; 400 g broccoli; 4 anchovy fillets; 2 garlic cloves; 1 tsp chili; 4 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Cavatelli con Broccoli e Acciughe hails from the sun-drenched landscapes of Southern Italy, where the warmth of the region is mirrored in its cuisine. This dish is a staple in local kitchens, often prepared when the broccoli is fresh and abundant. The simplicity of its ingredients reflects the area's culinary philosophy—letting the natural flavors shine in everyday meals.

The dish balances the earthy sweetness of broccoli with the salty depth of anchovies, brought to life by a gentle heat from chili. The garlic and olive oil form a luscious coating on the cavatelli, creating a harmonious blend of textures and tastes that capture the essence of Southern Italian cooking.

Ingredients

400 gcavatelli
400 gbroccoli
4anchovy fillets
2garlic cloves
1 tspchili
4 tbspolive oil
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add a generous amount of fine sea salt to the water. This will season the cavatelli as it cooks, enhancing its flavor.
While waiting for the water to boil, prepare the sauce. In a wide pan, heat 4 tablespoons of olive oil over medium heat. Add 2 finely sliced garlic cloves and cook until they are golden and fragrant, being careful not to let them burn, as this will impart a bitter taste.
Add 4 anchovy fillets to the pan. Stir them with a wooden spoon, allowing them to dissolve into the oil. This process will create a savory base for the sauce, infusing it with a deep umami flavor.
Introduce 1 teaspoon of chili to the pan, stirring it into the anchovy-garlic mixture. The chili will add a gentle heat, complementing the savory notes of the anchovies.
Cut 400 g of broccoli into small florets and add them to the pan. Cook the broccoli until it turns vibrant green and becomes tender but still crisp, about 5 minutes. This ensures the broccoli retains its texture and flavor.
Once the water is boiling, add 400 g of cavatelli to the pot. Cook until the pasta is just shy of al dente, as it will finish cooking in the sauce. Reserve a cup of the starchy pasta water before draining.
Transfer the cooked cavatelli to the pan with the broccoli and anchovy sauce. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce and help it coat the pasta evenly.
Taste and adjust the seasoning with fine sea salt if necessary. Serve the Cavatelli con Broccoli e Acciughe hot, ensuring each plate has a good balance of pasta, broccoli, and sauce.