Cavatappi with Tomatoes, Arugula, and Ricotta

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

Heat 46g olive oil in a large pan over medium heat. Add 1g minced garlic and 10g chopped peperoncino, cook 1 minute until fragrant.

Add 240g diced pomodori and 5g peperone to the oil. Simmer 3–4 minutes, stirring occasionally, until tomatoes soften slightly.