Cavatappi with Tomatoes, Rocket, and Ricotta

Ingredients for Cavatappi with Tomatoes, Rocket, and Ricotta

• 2 large tomatoes, cored, roughly chopped (about 600g )

• 1 garlic clove, minced

• 2 teaspoons crushed red pepper flakes

• 60ml extra-virgin olive oil, plus more to taste

• 1 teaspoon kosher salt, plus more to taste

• 450g cavatappi (or other short pasta)

• 6 cups rocket, coarsely chopped

• 1 teaspoon freshly ground black pepper

• 110g ricotta

Combine tomatoes, garlic, red pepper flakes, 60ml oil, and 1 teaspoon salt in a large bowl.

Cook cavatappi in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 240ml pasta cooking liquid, and add to tomato mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Stir in rocket and black pepper and season with salt.

Transfer pasta to a serving bowl or platter and dollop with ricotta. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.