Making Brothy Cavatelli with Sundried Tomatoes & Parmesan couldn’t be easier when you follow these clear steps:

1. Cook the Cavatelli: In a large pot of boiling salted water, cook the cavatelli according to package instructions until al dente. Drain and set aside.

1. Sauté the Garlic: In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

1. Add Sundried Tomatoes: Stir in the chopped sundried tomatoes and red pepper flakes (if using). Cook for another 2-3 minutes to infuse the flavors.

1. Pour in the Broth: Add the vegetable or chicken broth to the saucepan, bringing the mixture to a gentle simmer.

1. Season the Broth: Stir in the dried oregano, and season with salt and pepper to your taste. Allow the broth to simmer for about 5-7 minutes, letting the flavors meld together.

1. Combine Pasta and Broth: Add the cooked cavatelli to the saucepan, stirring gently to combine and heat through. For a creamier consistency, you can mix in ½ cup of the grated Parmesan cheese at this stage.

1. Serve: Ladle the Brothy Cavatelli into bowls, topping each serving with additional Parmesan cheese and fresh basil leaves for garnish.

1. Enjoy: Serve immediately and enjoy the warm, hearty goodness of your Brothy Cavatelli with Sundried Tomatoes & Parmesan!