Ingredients
1lbwhole wheat spaghetti
4tbspsalted capers
2garlic cloves
6anchovy fillets
2cupsflat-leaf parsley leaves,packed
½cupextra-virgin olive oil
1cupparmesan cheese,freshly grated
freshly ground pepper
Preparation
Bring a large pot of salted water to a boil. Add the spaghetti to the pot, then cook, stirring frequently the first 3 minutes and then occasionally, for about 2 minutes less than recommended on the package, until the pasta is al dente.
Take ¼ cup of pasta water and set aside in a bowl.
Combine the capers, garlic, anchovies, and parsley in a blender or food processor. Process, stopping to scrape down the sides as needed until parsley is finely chopped. Add oil in a fine stream, blending until creamy.
Transfer sauce to a medium bowl; stir in the cheese. Drain the pasta and transfer to a large bowl.
Stir the reserved pasta water into the pesto. Pour sauce over pasta and mix well to combine.
Top with pepper and more cheese, serve, and enjoy!
