Cavatappi with Sun-Dried Tomatoes, Brie & Arugula

February  8, 2018
5 Ratings
Photo by Julia Gartland
  • Serves 4 to 8
Author Notes

This recipe is a riff on Food52 co-founder Merrill Stubbs's Pasta with Tomatoes, Garlic, Basil, and Brie. That dish screams summer. This one, dead of winter when you want it to be summer. Chewy, plump sun-dried tomatoes, peppery arugula, lots of melty Brie. Like Merrill, I really enjoy cavatappi here. But use whatever short, curly noodle you like best. —Emma Laperruque

Test Kitchen Notes

Featured In: Food52 Winter Games Kicks Off with Triple-Loop Noodles —The Editors

What You'll Need
  • 12 ounces Brie, chopped
  • 1 cup drained, oil-packed sun-dried tomatoes
  • 2 large garlic cloves, minced or Microplaned
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt
  • Red pepper flakes
  • 1 pound cavatappi
  • 3 cups baby arugula
  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. 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. 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 ¼ cup pasta water and keep tossing. Continue to add pasta water until the consistency and creaminess looks right to you—I used about ½ cup—and keep in mind that it will stiffen as it cools. Season with salt and red pepper flakes to taste. Serve immediately.

See what other Food52ers are saying.

  • Rhonda35
  • Emma Laperruque
    Emma Laperruque
  • Kaja1105
  • David Kmetz
    David Kmetz
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

5 Reviews

Kaja1105 February 17, 2023
I started making this during the early months of pandemic, and it was a wonderful addition to our repertoire of weeknight dinners. We also discovered that the leftovers make a great lunch when gently reheated in the microwave, with some fresh arugula added.
David K. September 10, 2018
Wonderful and simple - a template to harness for myriad other combos - Bravo! But those portions serve 3-4 here, never 8. Who eats 2 oz. of pasta and greens? (well, the Brie, yes..)
Emma L. September 11, 2018
Thanks, David! It would serve closer to 4 at my house, too ;)
Rhonda35 March 9, 2018
Yum...just, yum!
Jenny N. February 21, 2018
Okay... I'm so impressed with this combination that I'm going to make it as an appetizer - no pasta. I will coarsely chop the arugula and serve it on water crackers or slices of crispy baguette. That doesn't exclude making the amazing pasta later but this combination is so versatile I can even see cooling the pasta and making pasta salad, retaining some of the oil from the tomatoes or adding fresh, top-quality olive oil. Thanks for this wonderful recipe!