BAGNET VERDE SAUCE

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Bagnet Verde Sauce image

Make and share this Bagnet Verde Sauce recipe from Food.com.

Provided by quotFoodThe Way To

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 916.4, Fat 54.2, SaturatedFat 9.6, Cholesterol 111.9, Sodium 692, Carbohydrate 85.2, Fiber 4.7, Sugar 2.6, Protein 24.2

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