Pasta torchiette con huevos y alcaparras

Ingredientes

• 12 ounces dry Torchiette (or other short pasta)
• 1/4 cup extra virgin olive oil
• 4 anchovy fillets
• 2 cloves garlic (minced)
• 2 tablespoons salt packed capers (rinsed)
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons fresh lemon juice
• 4 hard-boiled eggs (coarsely grated)
• 1/4 cup finely grated Parmesan cheese
• 1/2 cup coarsely chopped fresh Italian parsley leaves

Preparación

1. 1

   Cook Torchiette according to package directions and drain, reserving 1/2 cup pasta cooking water.

2. 2

   In a large skillet, heat oil over medium heat. Add anchovies, garlic, capers, and red pepper flakes. Cook and stir until anchovies dissolve, 2 to 3 minutes.

3. 3

   Add pasta and lemon juice, stir to coat, adding pasta water as needed if mixture is too dry. Remove from heat and add eggs, Parmesan cheese, and parsley. Toss to combine. Transfer to serving bowl and serve.