Rigatoni Cacio y Pepe with Rucola

• 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

1. Bring 6 quarts water to boil and add 2 tablespoons salt.
2. Drop rigatoni into water and cook according to package instructions.
3. Drain well and toss into warm serving bowl.
4. Add oil and toss like a salad.
5. Add cacio, pepper and arugula.
6. Toss again and serve immediately.

rigatoni, virgin olive oil, black pepper, bunches arugula

Taken from www.foodnetwork.com/recipes/mario-batali/rigatoni-cacio-y-pepe-with-rucola-recipe.html (may not work)