1 or 2 bunches fresh broccoli
3 cloves garlic, finely minced
1/4 c. olive oil
1 c. water
1 tsp. crushed red pepper
1 1/2 tsp. salt (or to taste)
1 lb. cavatelli

Wash broccoli carefully and cut off tough stalks. In large saucepan saute garlic in oil. Add the water, bring to an easy boil and add broccoli, salt, and red pepper. Simmer until broccoli is fork tender, adding water if needed. Mix with 1 pound of cooked cavatelli.