Champanelle with Hard-Boiled Eggs, Capers & anchovies

Name: Champanelle with Hard-Boiled Eggs, Capers & anchovies
Ingredients: 1/2 pound campanelle (or other short pasta); 1/4 cup olive oil; 4 anchovy fillets, minced; 2 finely chopped garlic cloves; 2 to 3 tablespoons capers; 1/4 teaspoon crushed red pepper flakes (or more or less to taste); 1/4 cup finely grated Parmesan; 2 teaspoons fresh lemon juice; 4 coarsely grated (I prefer to chop them) hard-boiled large eggs; a handful of greens such as watercress or arugula (or chopped parsley to taste)

Champanelle with Hard-Boiled Eggs, Capers & anchovies was pinched from <a href="http://www.alexandracooks.com/2014/04/23/campanelle-with-hard-boiled-eggs-capers-watercress/" target="_blank">www.alexandracooks.com.</a>

INGREDIENTS

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1/2 pound campanelle (or other short pasta)

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1/4 cup olive oil

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4 anchovy fillets, minced

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2 finely chopped garlic cloves

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2 to 3 tablespoons capers

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1/4 teaspoon crushed red pepper flakes (or more or less to taste)

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1/4 cup finely grated Parmesan

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2 teaspoons fresh lemon juice

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4 coarsely grated (I prefer to chop them) hard-boiled large eggs

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a handful of greens such as watercress or arugula (or chopped parsley to taste)

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