Cavatappi With Sun-Dried Tomatoes, Brie & Arugula

1. 1

   Combine the Brie, sun-dried tomatoes, garlic, and olive oil in a large, heatproof bowl-this will become your serving bowl. Season with a big pinch each of salt and red pepper flakes (we'll adjust to taste more later, after the pasta arrives).

2. 2

   Set a large pot of water over high heat. Add a few spoonfuls of kosher salt and bring to a boil. Cook the cavatappi for 8 to 9 minutes, until al dente. Before you drain the pasta, fill a mug or glass with the salty pasta water. Now you can drain.

3. 3

   Add the just-drained pasta to the bowl with the Brie and sun-dried tomato mixture. Give a quick toss with a big spoon (don't use a fork, it will spear the noodles). Add the arugula and 1/4 cup pasta water and keep tossing. Continue to add pasta water until the consistency and creaminess looks right to you-I used about 1/2 cup-and keep in mind that it will stiffen as it cools. Season with salt and red pepper flakes to taste. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.