Because this dish only takes 15-20 minutes to make, and is absolutely delicious, we make it often.
1 pound bucatini pasta
4 tablespoons The Olive Scene Eureka Lemon Olive Oil
1 1/2 teaspoons freshly cracked black pepper
1 – 1 ½ cups freshly grated Parmesan cheese
2 generous cups baby arugula
handful of fresh basil, chopped
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
Just before draining, reserve 3/4 cup of the pasta cooking water, then drain the pasta (or be ready to lift the pasta into the prepared skillet using a pasta fork).
Heat oil in a large skillet over medium heat. Add the pepper and cook 30 second to 1 minute, until toasted.
Add the ½ cup of the reserved pasta water and bring to a simmer over medium heat. Add the drained pasta, and reduce the heat to low. (or lift it out of the boiling water with a pasta fork, adding it to the skillet)
Add the parmesan , tossing until melted.
Remove from the heat, add the arugula, toss until the greens are wilted and the sauce coats the pasta, adding in more pasta water if needed to thin the sauce.
Transfer to a bowl, top with fresh basil, and serve. Enjoy!