Pepper Black Coarse Grind 2oz

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The Black pepper is produced from the green, unripe berries of the pepper plant, which is the same fruit that is used to produce white and green peppercorns. The berries became black peppercorns with a pungent, fiery flavor once they are dried. Due to their size and maturity of their berried at harvest, the Malabar and Tellicherry pepper varieties have a very fresh, robust flavor and are considered the highest quality black peppercorns.


Try and enjoy this Bucatini with Pecorino and Coarse Pepper recipe.


  • 1 lb bucatini, broken in half
  • 6 Tbsp extra-virgin olive oil
  • 1 Tbsp very coarsely ground black pepper
  • 1 cup coarsely chopped cherry tomatoes
  • 1 3/4 cups freshly grated Pecorino Romano cheese


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

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