VERMICELLI w/SAUCE alla SOFIA

By BobD

Ingredients

• 6 SERVINGS
• 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

Preparation

Step 1

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.

Cook pasta in a 6- to 8-quart pot of boiling salted water (see Tips) 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.

COOKS NOTE: Sauce can be made 1 hour ahead and kept, covered, at room temperature.