Cavatappi with Tomatoes, Arugula, and Ricotta

Bring a large pot of salted water to boil. Add 454g cavatappi and cook until al dente, about 1–2 minutes before package time.

While pasta cooks, heat 46g olive oil in a large pan over medium heat. Add 1g minced garlic and cook until fragrant, about 30 seconds.

Add 240g diced tomatoes and 10g red chili flakes to the pan. Simmer for 3–4 minutes until tomatoes soften slightly.