Cavatelli with Broccoli and Mushrooms and Garlic-Butter Sauce
Aunt Josie’s is closed but the happy memories live on!
Ingredients and directions below were from the owner Mike Caruso. Notes at the end are mine – Terry
| Ingredients | ||
| 1 | Stick | Salted Butter cut into cubes |
| 6 | Spears | Broccoli, steamed |
| 2 | Cups | White Mushrooms, cooked |
| 1 | Pound | Cavatelli, cooked |
| 1 | Large Clove | Garlic, minced |
Directions:
- On low heat, melt butter in large saute pan.
- Add garlic and heat for 2 minutes
- Add broccoli and mushrooms and heat for an additional 2 minutes while combining the ingredients together.
- Add precooked pasta and fold into the ingredients already in the pan.
- Heat and combine thoroughly the pasta, vegetables, garlic and butter, garnish with fresh parsley and serve in a large pasta bowl.
Makes 2 servings.
Notes:
First, this is incredible. I looked for it for literally decades and am happy to thank Mike Caruso for sharing!
The recipe calls for 1 pound of Cavatelli, cooked. I’m not really sure what this means. It could have been 1 pound of fresh pasta since some of their pasta was home made, or it could have been 1 pound dry, then cooked, or it could have been 1 pound of cooked pasta. I’m not really sure.
Based on my admittedly foggy memory of the 1980’s I think it was a pound of fresh pasta, cooked. An entire 1 pound box of dry seems like too much and 1 pound cooked seems like too little.
If anybody knows, please speak up!
Mangia!
I made this with my homemade ricotta cavatelli, and it came out Aunt Josie perfect. I thought I was sitting in the restaurant being served this meal and it was 1979.