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Rigatoni Cacio and Pepe and Rucola
Recipe courtesy of Mario Batali
- Total Time:
- 30 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 15 min
- Level:
- None
- Yield:
- 4 servings
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.
© Recipe courtesy of Mario Batali