Recipe courtesy of Mario Batali
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
None

Ingredients

  • 1 pound rigatoni
  • 1/2 cup virgin olive oil
  • 2 cups grated Cacio di Roma
  • 4 tablespoons freshly grated black pepper
  • 2 bunches arugula, washed, spun dry and chopped

Directions

Bring 6 quarts water to boil and add 2 tablespoons salt. Drop rigatoni into water and cook according to package instructions. Drain well and toss into warm serving bowl. Add oil and toss like a salad. Add cacio, pepper and arugula. Toss again and serve immediately.

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