| 1 box | BARILLA Spaghetti Rigati |
| 1 cup | extra virgin olive oil |
| 4 | anchovy filets |
| 12 | kalamata olives, pitted |
| 2 tablespoon | 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 | grated 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.