Cavatappi with Tomatoes, Arugula, and Ricotta
A fresh and flavorful pasta dish combining al dente cavatappi with juicy tomatoes, peppery arugula, and creamy ricotta. The sauce is light and simple, letting the fresh ingredients shine through.
4 servings
22 min
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Ingredients
- •2 large tomatoes
- •1 clove garlic
- •2 teaspoons crushed red pepper flakes
- •¼ cup extra-virgin olive oil
- •1 teaspoon kosher salt
- •1 pound cavatappi
- •6 cups arugula
- •1 teaspoon freshly ground black pepper
- •4 ounces ricotta
Cooking Instructions
- 1.
Combine tomatoes, garlic, red pepper flakes, 1/4 cup oil, and 1 tsp. salt in a large bowl.
5 min
- 2.
Cook cavatappi in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to tomato mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Stir in arugula and black pepper and season with salt.
15 min
- 3.
Transfer pasta to a serving bowl or platter and dollop with ricotta. Serve immediately.
2 min
