Bagnet Verde Sauce

• 1 lb rigatoni pasta
• 2 bunches fresh flat-leaf Italian parsley
• 6 garlic cloves, minced
• 2 teaspoons fresh ground black pepper
• 6 -8 anchovies packed in oil
• 3 tablespoons toasted pine nuts
• 4 tablespoons capers
• 1/4 teaspoon red chili pepper flakes (if you want it extra hot) (optional)
• 3/4 cup extra virgin olive oil
• 1/2 cup freshly grated parmesan cheese

1. Cook rigatoni according to package instructions.
2. While pasta is cooking, combine remaining ingredients (except Parmesan cheese) in a blender or food processor and process to form a paste.
3. Pour paste into a large skillet and cook 4-5 minutes.
4. When pasta is done, reserve 1/2 cup cooking water and add to skillet.
5. Drain pasta and add to skillet.
6. Add cheese, stirring well until liquid has almost evaporated.
7. Remove from heat and serve hot.

rigatoni pasta, flatleaf, garlic, fresh ground black pepper, anchovies, nuts, capers, red chili pepper, extra virgin olive oil, freshly grated parmesan cheese

Taken from www.food.com/recipe/bagnet-verde-sauce-226042 (may not work)