Name: Cavatappi with Tomatoes, Arugula, and Ricotta
Yield: Serves 6
Ingredients: 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

Image may contain Food Dish Meal Salad Plant Pasta and Macaroni

Photo by Danny Kim, food and prop styling by Ali Nardi

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