1⁄2 cup finely grated Parmesan, plus more for serving
¼ to ½ cup extra virgin olive oil
2 tablespoons capers, drained
1⁄4 teaspoon crushed red chile flakes, plus more for serving
2 cloves garlic, minced
Instructions
Cook the spaghetti in heavily salted boiling water until just al dente.
While the pasta is cooking, combine all ingredients in the bowl of a food processor and pulse until well combined. If not using immediately, refrigerate the pesto until needed.
Drain the pasta, reserving some of the pasta cooking water, and toss the cooked pasta with the pesto, adding just enough pasta cooking water to loosen the sauce a bit. Serve with extra grated Parmesan and chile flakes.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2015/12/spaghetti-with-sicilian-pesto/