Rigatoni cacio and pepe and rucola

Yield: 4 servings

Measure Ingredient
1 pounds Rigatoni
½ cup Virgin olive oil
2 cups Grated Cacio di Roma
4 tablespoons Freshly grated black pepper
2 bunches Arugula, washed, spun dry
\N \N And chopped

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.

Yield: 4 servings


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