Cavatappi with Tomatoes, Arugula, and Ricotta

Name: Cavatappi with Tomatoes, Arugula, and Ricotta
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 6 bardak Arugula; 1 çay kaşığı black pepper; 1 pound Cavatappi; 2 çay kaşığı crushed red pepper flakes; 1 g garlic clove; 0.25 bardak olive oil; 4 ounce Ricotta cheese; 1 çay kaşığı salt; 600 g tomatoes

🔥 456 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
6 bardak Arugula
1 çay kaşığı black pepper
1 pound Cavatappi
2 çay kaşığı crushed red pepper flakes
1 g garlic clove
0.25 bardak olive oil
4 ounce Ricotta cheese
1 çay kaşığı salt
600 g tomatoes

Hazırlanışı

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

While pasta cooks, heat 46g olive oil in a large skillet over medium heat with 1 minced garlic clove and 10g red pepper flakes.

Add 240g chopped tomatoes to the skillet, season with 5g salt and 5g pepper, and simmer for 3–4 minutes.

Cavatappi with Tomatoes, Arugula, and Ricotta

Malzemeler

Hazırlanışı

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