- 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
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.