Cavatappi With Arugula Pesto And Cherry Tomatoes Recipes

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CAVATAPPI WITH TOMATOES, ARUGULA, AND RICOTTA



Cavatappi with Tomatoes, Arugula, and Ricotta image

Provided by Julia Turshen

Categories     Pasta     Tomato     Kid-Friendly     Dinner     Ricotta     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 9

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

Steps:

  • 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.

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