Name: Campanelle with Eggs and Capers
Ingredients: ½ pound campanelle (or other short pasta); ¼ cup olive oil; 4 anchovy fillets; 2 finely chopped garlic cloves; 2 tablespoons capers; ¼ teaspoon crushed red pepper flakes; ¼ cup finely grated Parmesan; 2 teaspoons fresh lemon juice; 4 coarsely grated hard-boiled large eggs; ½ cup fresh flat-leaf parsley leaves

Ingredients

½ pound campanelle (or other short pasta)
¼ cup olive oil
4 anchovy fillets
2 finely chopped garlic cloves
2 tablespoons capers
¼ teaspoon crushed red pepper flakes
¼ cup finely grated Parmesan
2 teaspoons fresh lemon juice
4 coarsely grated hard-boiled large eggs
½ cup fresh flat-leaf parsley leaves

Steps

Cook campanelle until al dente; drain, reserving 1 cup pasta cooking liquid. Heat oil over medium heat. Add anchovies, garlic, capers, and red pepper flakes and cook, stirring, until anchovies dissolve, about 2 minutes. Toss in pasta, Parmesan, and lemon juice, adding pasta cooking liquid as needed until sauce coats pasta. Toss in eggs and parsley.