Bagnet Verde Sauce - cooking recipe

Ingredients

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

Preparation

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.