Whole Wheat Spaghetti with Caper Pesto Sauce Recipe

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!