Cavatappi with Tomatoes, Arugula, and Ricotta

Bring a large pot of salted water to a boil. Add 454g cavatappi pasta 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, 5g paprika, and 10g ground red pepper; cook 1 minute until fragrant.

Add 240g diced tomatoes and 5g salt to the pan. Simmer 3–4 minutes, stirring occasionally, until tomatoes soften.