Vermicelli alla Sofia

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:

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 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. Serves 6.

Cooks' note: Sauce can be made 1 hour ahead and kept, covered, at room
temperature.

That's it!

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