Cavatappi with Tomatoes, Arugula, and Ricotta

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

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

Add 240g chopped tomatoes and 5g salt to the pan; simmer gently for 3–4 minutes to meld flavors.