Vermicelli with Sauce alla Sofia

(from largomason’s recipe box)

Ingredients

  • 2 garlic cloves
  • 1 1/2 cups loosely packed fresh flat-leaf parsley leaves
  • 1 small onion, sliced (1 1/2 cups)
  • 4 anchovy fillets, rinsed, patted dry, and chopped
  • 1/3 cup brine-cured green olives, pitted
  • 2 teaspoons drained bottled capers
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup plus 1 teaspoon olive oil
  • 1 lb vermicelli (thin spaghetti) or linguine

Directions

  1. #

  2. With a food processor running, drop in garlic and finely chop. Stop motor and add parsley, onion, anchovies, olives, capers, salt, and pepper, then process until finely chopped. With motor running, add 1/2 cup oil, blending until incorporated.

  3. #

  4. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Drain well in a colander, then return to pot and toss with remaining 1 teaspoon oil. Transfer pasta to a large serving bowl, then pour sauce over top and toss well. Serve immediately

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