Cavatappi with Tomatoes, Arugula, and Ricotta

Name: Cavatappi with Tomatoes, Arugula, and Ricotta
Yield: 4 servings
Ingredients: 1 2 large tomatoes, cored, roughly chopped (about 4 cups); 1 1 garlic clove, minced; 1 2 teaspoons crushed red pepper flakes; 1 1/4 cup extra-virgin olive oil, plus more to taste; 1 1 teaspoon kosher salt, plus more to taste; 1 1 pound cavatappi (or other short pasta); 1 6 cups arugula, coarsely chopped; 1 1 teaspoon freshly ground black pepper; 1 4 ounces ricotta

From the kitchen of Carly

Crushed tomatoes and red pepper flakes mingle with fresh arugula in this bright, loose pasta, bound together with starchy pasta water and olive oil. Dollops of cool ricotta balance the heat, creating something that feels both simple and deeply satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 large tomatoes, cored, roughly chopped (about 4 cups)
11 garlic clove, minced
12 teaspoons crushed red pepper flakes
11/4 cup extra-virgin olive oil, plus more to taste
11 teaspoon kosher salt, plus more to taste
11 pound cavatappi (or other short pasta)
16 cups arugula, coarsely chopped
11 teaspoon freshly ground black pepper
14 ounces ricotta

Instructions

Combine tomatoes, garlic, red pepper flakes, 1/4 cup oil, and 1 tsp. salt in a large bowl.
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.
Transfer pasta to a serving bowl or platter and dollop with ricotta. Serve immediately.