Bagnet Verde Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb rigatoni pasta
• 2 bunches fresh flat-leaf italian parsley
• 6 garlic cloves, minced
• 2 teaspoons fresh ground black pepper
• 6 -8 anchovies packed in oil
• 3 tablespoons toasted pine nuts
• 4 tablespoons capers
• 1/4 teaspoon red chili pepper flakes (if you want it extra hot) (optional)
• 3/4 cup extra virgin olive oil
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 cook rigatoni according to package instructions.
• 2 while pasta is cooking, combine remaining ingredients (except parmesan cheese) in a blender or food processor and process to form a paste.
• 3 pour paste into a large skillet and cook 4-5 minutes.
• 4 when pasta is done, reserve 1/2 cup cooking water and add to skillet.
• 5 drain pasta and add to skillet.
• 6 add cheese, stirring well until liquid has almost evaporated.
• 7 remove from heat and serve hot.