Cavatappi with Tomatoes, Arugula, and Ricotta

Bring a large pot of salted water to boil. Add 454g cavatappi and cook until al dente, 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 sauté 30 seconds until fragrant.

Add 240g diced tomatoes, 10g red pepper flakes, and 5g salt. Simmer 3–4 minutes until tomatoes soften slightly.