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Ingredients
- 6 ounces penne or bucatini
- 3 Tbsp. extra-virgin olive oil
- 1 cup (packed) fresh arugula, torn into pieces
- 1/3 cup (packed) freshly grated Pecorino Roamno cheese
- Freshly ground black pepper
Preparation
Step 1
Fill large serving bowl with hot water to heat bowl; let stand while cooking pasta. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid. Pour out and discard hot water from serving bowl. Immediately add drained pasta and oil to bowl, then arugula and cheese, and toss to coat. If dry, add some of reserved pasta cooking liquid by tablespoonfuls. Season to taste with salt and freshly ground black pepper. Divide between plates. Makes 2 servings