1. Prepare the Broccoli:

• Begin by washing the broccoli thoroughly and cutting it into small, bite-sized florets. If desired, you can also use the stems; just peel the tough outer layer and chop them into thin pieces.

2. Boil the Pasta:

• In a large pot, begin by bringing water to a rolling boil. Next, carefully add a generous pinch of salt to the water, ensuring it enhances the flavor of the pasta as it cooks. Then, gently add the cavatelli pasta and cook until al dente (typically, fresh pasta takes about 3–4 minutes, while dried pasta may require 8–10 minutes). Before draining, reserve ½ cup of the pasta water, which will be used to help bind the sauce. Finally, drain the pasta and set it aside, ensuring it remains warm and ready to combine with the sauce.

3. Cook the Broccoli:

• While the pasta cooks, take a moment to blanch the broccoli. Simply add the broccoli florets to the same boiling pasta water and let them cook for about 2–3 minutes, or until they turn bright green and become slightly tender. Then, using a slotted spoon, carefully remove the broccoli from the pot and set it aside. This step not only saves time but also ensures the broccoli absorbs some of the pasta’s starchy flavor.

4. Sauté the Garlic and Chili Flakes:

• In a large skillet or pan, heat the olive oil over medium heat.
• Add the sliced garlic and sauté for 1–2 minutes until fragrant and golden (be careful not to burn it).
• If you like a bit of spice, add the red chili flakes at this stage and stir for 30 seconds.

5. Combine Broccoli and Pasta Water:

• Toss the blanched broccoli into the skillet with the garlic and chili flakes.
• Add a splash of the reserved pasta water to create a light sauce. Stir well to combine.

6. Add the Cooked Cavatelli:

• Transfer the cooked cavatelli to the skillet with the broccoli and garlic mixture.
• Toss everything together gently, ensuring the pasta is well coated in the sauce.
• Season with salt and freshly ground black pepper to taste.

7. Garnish and Serve:

• Remove the skillet from heat and sprinkle chopped parsley over the dish.
• Serve hot, with grated Parmesan cheese on the side for those who want an extra layer of flavor.