This is a very good dish if you make it the right way. I think other members have commented on this but i'll reiterate. You have to put (depending on how much you make I usually make it with 2 bags of cavatellis) about a regular coffee mug size amount of the salted pasta water into the broccoli pan then drain the pasta then put the pasta into the pan with the broccoli and let it cook for a few more minutes. I guarantee this will make it taste a whole lot better since when the cavatelli's cook in the broccoli for a bit they soak up the flavor. Hope this helps!
I agree with majority.. Bland... secret is salt. This is an old Italian dish called Aglio e Olio. This was what they made when pantry was bare and on Fridays when Catholics couldn't eat meat. My Italians friends told me you have to add at least 1/4 cup of salt in pasta water to infuse it into pasta.. and believe me you would never know that's how much you put in but the flavor will be there and most of that is going done the drain with our water. Other than that it was tasty. I decreased the red pepper flakes to 1/4 tsp and put in with garlic and oil to get the full effect of the pepper.
Yum--the flavors I grew up with! With no heavy sauces or seasonings this is simple fresh and just plain delicious. I didn't measure just used "a little of this and a little of that" to suit my tastes. While I served this with roast chicken I could have eaten this all by itself.
This IS sort of bland but I cooked the pasta in chicken broth and added the broccoli to that the last few minutes then added the garlic and sauteed the whole concoction before adding Romano Parmesan and red pepper. For some reason I could not stop eating this so-- bland or not I thought it was pretty good!! The cheese and red pepper really add something. Plus it is sooooo simple...I will make again.
This is so simple and so delicious and makes a great side dish. I did about a third of the recipe (1/2 lb. of pasta) and used a steam in bag of broccoli. I tossed everything together and topped it with parmesan cheese. It could have been a meal all in itself.
i make cavatelli aglio e olio all the time. My recipe calls for salted pasta water sliced black olives anchovies and more garlic than this does. Made this recipe and was a tad bland for me- but some people may like less oomph than I do. With my additions I'd give it five stars- but as is it's a four.
I agree with most... I use extra salt in the water when cooking the cavatelli (I use a large palm full) which will give the dish flavor. I cook the pepper flakes in with the garlic and oil to infuse the flavor into the oil. I also add extra parmesan because we love it that way! Great easy recipe.
I have been making this for years... to make it even simplier-blanch the broccoli in salted water and remove with a slotted spoon-then cook your pasta in the same water. Adds more taste to the pasta and eliminates the need to start a whole new pot of boiling water. Always remember to use enough salt and add some pasta water to the broccoli mixture with the pasta.
My Mom made this often growing up....she always added bacon...cook it first and then saute your garlic...add blanched broccoli and mix in the cooked pasta let flavors combine....excellent combo
Just as others said if you make this as recipe says it is very very bland. I m not good at creating my own dish so I follow recipes this I won t make again
