Ingredients for Bagnet Verde Sauce
- 1 pound rigatoni pasta
- 2 cups fresh flat leaf Italian parsley
- 6 garlic cloves, peeled
- Fresh ground black pepper, to taste
- 4 anchovy fillets, packed in oil and drained
- 1/2 cup pine nuts
- 1/4 cup capers, drained
- 1/2 teaspoon red chili pepper flakes
- 1/2 cup plus 2 tablespoons extra virgin olive oil
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/2 cup pasta cooking water, reserved
- Salt, to taste
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How to Make Bagnet Verde Sauce
- Cook 1 pound of rigatoni according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
- While pasta cooks, combine all sauce ingredients (see below) in a blender or food processor. Blend until completely smooth and creamy.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Pour the sauce into the skillet and cook for 4-5 minutes, stirring occasionally, until slightly thickened.
- Add the drained rigatoni to the skillet along with the reserved pasta water. Toss to combine, ensuring the pasta is evenly coated in the sauce.
- Stir in 1/2 cup of grated Parmesan cheese (or your favorite cheese). Continue to cook for 1-2 minutes, or until the sauce has thickened and the cheese is melted and creamy. The reserved pasta water helps create a luscious, creamy texture.
- Remove from heat and serve immediately. Garnish with extra Parmesan cheese and freshly cracked black pepper, if desired.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
10g
Fat
47g
Carbs
28g
