Bucatini with Pecorino and Coarse Pepper

By katiemwilson

Ingredients

• 1 pound bucatini, broken in half
• 6 T extra-virgin olive all
• 1 T very coarsely ground black pepper
• 1 T very coarsely ground white pepper
• 1 c coarsely chopped cherry tomatoes
• 1 3/4 c freshly grated pecorino romano cheese (6 ounces)
• salt

Preparation

Step 1

Cook the bucatini in a large pot of boiling, salted water until al dente. Reserve ½ cup of the pasta cooking water, then drain the bucatini and return it to the pot. Add the olive oil, black and white pepper and the reserved pasta water. Add the cherry tomatoes and 1 1/2 cups of the cheese, season with salt and toss well. Transfer to a large, warmed pasta bowl and sprinkle with the remaining cheese. Serve at once.