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Spaghetti Rigati with Umbrian Sauce (Spaghetti Rigati con Salsa Umbra)

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 20 minutes

Servings: 7-9

Regions: Umbria

Wine pairing: Red

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Ingredients

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


BLEND ½ cup of the oil, anchovies, olives, capers and walnuts in a blender or food processor until fairly smooth; set aside.
HEAT remaining olive oil in large skillet and add garlic. Cook garlic over medium-low heat until golden in color, approximately 5 minutes. Remove garlic from the oil and discard; add parsley and seasonings.
COOK Spaghetti Rigati 5 minutes according to package directions in lightly salted water; drain and return to pot.
ADD drained pasta to skillet 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 Parmigiano cheese




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