Pasta water, lightly salted, about 12 gallons
27 heads fresh broccoli, cut into florets (that is 2-3 cups per pound of pasta)
4 cups olive oil
27 cloves garlic, minced
13 pounds cavatelli pasta (dry weight, double if fresh/frozen)
3 tablespoons salt
3 tablespoons crushed red pepper flakes
8 cups grated Pecorino Romano or Parmesan cheese (1 1/2 -2 tablespoons per person)
OPTIONAL 1 cup dried tomatoes per pound of pasta- colorful and tasty- sauted with the broccoli

Pasta water will take 25 minutes to bring to a boil and you need several pots. Cook the pasta al dente, drain, keep warm in 3-4 large catering pans.

Prepare broccoli by cutting off the florets and halving them. Peel and coarsely chop the remaining stems and add them to the florets. Blanch for 5 minutes (you can use the pasta water). Drain and set aside.

Heat olive oil in large skillets over medium heat. Add red pepper flakes and garlic, saute until until lightly golden (about 2 minutes), being careful not to burn it. Add the broccoli (and tomatoes if you are using them). Saute, stirring occasionally, for about 8-10 minutes. Broccoli should be tender but crisp to the bite.

Toss the broccoli mix with the pasta and Parmesan, and season with to taste with salt.

Other common additions include shrimp, mushrooms, cauliflower, tomatoes, capers, green olives, spinach, and squash. With any of these, about 3 cups per pound of pasta. 1/2 cup fresh chopped parsley per pound is another stir in.