Rigatoni with Parsley Pesto

By khojnicki

Ingredients

• 1 lb rigatoni
• 2 bunches fresh Italian parsley
• 6 garlic cloves, minced
• 2 tsp freshly ground pepper
• 6-8 anchovies
• 3 tbsp toasted pine nuts
• 4 tbsp capers
• 1 pinch red chili flakes
• 3/4 c EVOO
• 1/2 c parmesan cheese

Details

Servings 4

Preparation

Step 1

Cook rigatoni according to package directions.

While pasta is cooking, combine remaining ingredients in a blender or food processor to form a paste. Pour paste into a large skillet and cook 4-5 minutes. When pasta is done, reserve 1/2 c cooking water and add to the skillet. Drain pasta and add to the skillet. Add cheese, stirring well until liquid has almost evaporated. Remove and serve hot.