Cavatappi With Tomatoes Arugula And Ricotta Recipes

BAKED CAVATAPPI IN TOMATO SAUCE

Baked Cavatappi in Tomato Sauce image

Categories Bread Sauce Tomato Side Bake Boil

Yield serves 6

Number Of Ingredients 11

Ingredients

Kosher salt for the pasta pot
1 pound cavatappi or penne
4 cups Tomato Sauce (page 385)
1 cup freshly grated Grana Padano or Parmigiano-Reggiano
2 tablespoons soft butter
6 hard-cooked eggs, peeled, sliced in 1/2-inch rounds
1 pound shredded provola or provolone, preferably imported from Italy
1/4 cup fine dry bread crumbs
2 tablespoons chopped fresh Italian parsley
RECOMMENDED EQUIPMENT
A large pot for cooking the pasta; a 4-quart rectangular baking dish or oval gratin dish

Steps:

Fill the pasta pot with salted water (at least 1 tablespoon salt), and heat to a rolling boil. Stir in the cavatappi, and cook at the boil until al dente (about 2 minutes less than the package directions). Drain the pasta well in a colander, and put it in a big bowl. Pour in 2 cups of the tomato sauce, sprinkle over it 1/2 cup of the grated grana, and toss well, to dress all the cavatappi evenly.
Meanwhile, heat the oven to 400°; brush the baking dish with the butter. Spill in half of the dressed pasta, spreading it out to fill the pan bottom in an even layer, and arrange the cooked egg slices on top. Scatter half the shredded provola evenly over the eggs, then spread a cup of tomato sauce on top of the cheese. Next, arrange all the remaining pasta in a flat, even layer, then spoon 3/4 cup tomato sauce on top. Sprinkle the remaining grated grana and the rest of the provola over the pasta; scatter the bread crumbs over all, and drizzle the last bit of tomato sauce on the top.
Tent the baking dish with a sheet of aluminum foil, arching it so it doesn't touch the crumb topping and pressing it against the sides. Set the dish in the oven, and bake for 35 minutes, then remove the foil, and bake another 15 minutes or so, until the top is nicely browned and crusty. Serve hot!

CAVATAPPI WITH TOMATOES, ARUGULA, AND RICOTTA

Cavatappi with Tomatoes, Arugula, and Ricotta image

Provided by Julia Turshen

Categories Pasta Tomato Kid-Friendly Dinner Ricotta Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 6

Number Of Ingredients 9

Ingredients

2 large tomatoes, cored, roughly chopped (about 4 cups)
1 garlic clove, minced
2 teaspoons crushed red pepper flakes
1/4 cup extra-virgin olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
1 pound cavatappi (or other short pasta)
6 cups arugula, coarsely chopped
1 teaspoon freshly ground black pepper
4 ounces ricotta

Steps:

Combine tomatoes, garlic, red pepper flakes, 1/4 cup oil, and 1 tsp. salt in a large bowl.
Cook cavatappi in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to tomato mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Stir in arugula and black pepper and season with salt.
Transfer pasta to a serving bowl or platter and dollop with ricotta. Serve immediately.

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