Feast of the Seven Fishes: Pasta with Alici Sauce

Ingredients:
1 lb. Pasta ( thin spaghetti or angel hair)
4 Cups Pasta Water
1 Bunch Italian Parsley, chopped
1 Can Small Pitted Olives, chopped
6 Large Garlic Cloves, chopped
1/2 Bottle Small Capers in Vinegar
3 Cans Anchovy Filets in Olive Oil
1/2 Cup Pignoli Nuts, plus more for garnish
Olive Oil
Pepper

Instructions:

1. Cook pasta per package instructions
2. Reserve 4 cups pasta water
3. Coat pot with olive oil and heat over medium-low
4. Add anchovies and cook until they melt
5. Add garlic and cook until soft, but not brown
6. Add in parsley, olives, capers, and pignoli nuts and stir to combine
7. Add in reserved pasta water and simmer for 15-20 min
8. Season with black pepper
9. Toss sauce with pasta
10. Serve with grated parmigiano, crushed red pepper, and pignoli nuts