Shop Now
Barilla recipes

google plus pinterest facebook twitter

Barilla® Spaghetti Rigati with Olive Pesto


Big Image
Barilla® Spaghetti Rigati with Olive Pesto
PREPARATION TIME
30 minutes

DIFFICULTY
Easy

TYPE
Main course


TYPE OF RECIPE
Seafood


Ingredients for 8 people


1 BOX Barilla® Spaghetti Rigati
1 CUP Extra Virgin Olive Oil Divided
4 Anchovy Fillets
12 Kalamata Pitted Olives
2 TABLESPOONS Capers
1/3 CUP Walnut Shelled
4 CLOVES Garlic Lightly Mashed
1/4 CUP Fresh Italian Parsley Chopped
1/2 TEASPOON Salt
1/4 TEASPOON Black Pepper Freshly Ground
1/4 CUP Parmigiano-Reggiano Cheese Freshly Grated



Preparation 10 minutes preparation + 20 minutes cooking
1. BRING a large pot of water to a boil

2. COMBINE 1/2 cup olive oil, anchovies, olives, capers and walnuts in the bowl of a food processor or blender

3. Process until fairly smooth; set aside

4. HEAT remaining olive oil in a large skillet and add garlic

5. Cook garlic over medium-low heat until golden in color, about 5 minutes

6. Remove garlic from the oil and discard; add parsley

7. COOK Spaghetti Rigati according to package directions ; drain and add to oil and toss to coat

8. ADD olive pesto sauce and toss again until pasta is coated with sauce

9. TRANSFER to a serving platter; sprinkle with grated cheese