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Spaghetti Rigati with Olive Pesto (Spaghetti Rigati con Salsa Umbra)

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 20 minutes

Servings: 4-6

Regions: 

Wine pairing: Red

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Ingredients

1 cupextra virgin olive oil, divided
4anchovy filets
12kalamata olives, pitted
2 tablespoonscapers
1/3 cupshelled walnuts
4 clovesgarlic, lightly smashed
1/4 cupItalian parsley, chopped
1/2 teaspoonsalt
1/4 teaspoonfreshly ground black pepper
1/4 cupfreshly grated Parmigiano cheese
1 box (16 ounces)BARILLA Spaghetti Rigati


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




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