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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
ounces Brie, chopped
cup drained, oil-packed sun-dried tomatoes
large garlic cloves, minced or Microplaned
tablespoons extra-virgin olive oil
Red pepper flakes
cups baby arugula
- 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).
- 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.
- 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.
- This recipe is a Community Pick!