| 1 box | BARILLA Spaghetti Rigati |
| 1 cup | extra virgin olive oil, divided |
| 4 | anchovy fillets |
| 12 | kalamata olives, pitted |
| 2 tablespoons | capers |
| 1/3 cup | shelled walnuts |
| 4 cloves | garlic, lightly smashed |
| 1/4 cup | Italian parsley, chopped |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1/4 cup | freshly grated Parmigiano cheese |
BRING a large pot of water to a boil.
COMBINE 1/2 cup oil, anchovies, olive, capers and walnuts in the bowl of a food processor or blender. Process until fairly smooth; set aside.
HEAT remaining olive oil in a large skillet and add garlic. Cook garlic over medium-low heat until golden in color, about 5 minutes. Remove garlic from the oil and discard; add parsley.
COOK pasta 5 minutes according to package directions in lightly salted water; drain and add to oil and toss to coat.
ADD olive pesto sauce and toss again until pasta is coated with sauce.
TRANSFER to a serving platter; sprinkle with grated cheese.