Cavatappi with Sun-Dried Tomatoes, Brie & Arugula

By Emma Laperruque
February 8, 2018
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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

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

Serves: 4 to 8

  • 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.

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