RECIPE

Cavatelli with Sauteed Broccoli, Garlic, and Sun Dried Tomatoes

John’s wife Liz took an old Food Network recipe and made some tweaks to make it her own, delicious reinvention.

Ingredients

  • 4 tablespoons EVOO
  • 3 cloves chopped garlic
  • 3 cups broccoli florets
  • 1 cup sun-dried tomatoes sliced
  • Salt
  • 1/2 teaspoon red pepper flakes or to taste
  • 1 1/2 cups canned chicken broth
  • 1 pound cavatelli, cooked according to package directions
  • Freshly grated pecorino Romano

Preparation

In a saucepan, heat the olive oil over moderate heat and once hot, add the garlic and cook stirring, until pale golden. Add the broccoli, salt, sun-dried tomatoes and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes or until the broccoli is tender. Meanwhile cook the pasta and transfer it to the saucepan. Toss to combine and serve topped with cheese.

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