Best Cherry Tomato Ricotta Cavatappi Recipes

Cavatappi with Tomatoes, Arugula, and Ricotta image

Provided by Julia Turshen

Yield Serves 6

Number Of Ingredients 9

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.

Roasted Red Peppers and Cherry Tomatoes With Ricotta image

Provided by Skye Gyngell

Yield Serves 8

Number Of Ingredients 10

4 red bell peppers, halved, seeds and ribs removed
6 oil-packed anchovy fillets, finely chopped
4 garlic cloves, thinly sliced
1 cup basil leaves, divided
Kosher salt, freshly ground pepper
2 tablespoons plus 1/3 cup olive oil
1 pint cherry tomatoes, halved
1/3 cup fresh ricotta
1/4 cup pitted small black and/or green olives
Flaky sea salt

Steps:

Preheat oven to 375°F. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35-45 minutes. Let cool.
Meanwhile, blend remaining 3/4 cup basil and remaining 1/3 cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.
Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.