Rigatoni With Ricotta Salata

Cook's Illustrated

• Ready In: 30 mins
• Serves: 4

Ingredients

•  salt
• 1  lb rigatoni pasta
• 1⁄4 cup extra virgin olive oil
• 1⁄2 lb ricotta salata, grated
• 1⁄4 cup  grated  pecorino cheese
•  ground black pepper

Directions

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 ½ 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.