Cavatappi with Sun-Dried Tomatoes, Brie & Arugula

Ingredients

• 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
  

Directions

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.