Rigatoni Cacio and Pepe and Rucola (Mario Batali) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1. 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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