Rigatoni With Ricotta Salata

• salt
• 1 lb rigatoni pasta
• 14 cup extra virgin olive oil
• 12 lb ricotta salata, grated
• 14 cup grated pecorino cheese
• ground black pepper

1. Bring 4 quarts of water to a boil in a big pot.
2. Add in 1 tablespoon salt and the pasta to the boiling water; cook until al dente.
3. Reserve 1/2 cup of the cooking water; drain the pasta and transfer back to the cooking pot.
4. Mix in the oil, ricotta salata, pecornio, salt, and pepper to taste, and enough reserved water to keep the mixture moist.
5. Divide among 4 warmed pasta bowls and serve immediately.

salt, rigatoni pasta, extra virgin olive oil, ricotta salata, pecorino cheese, ground black pepper

Taken from www.food.com/recipe/rigatoni-with-ricotta-salata-300025 (may not work)