Name: Vermicelli with Sauce alla Sofia
Cook time: 25 min
Total time: 25 min
Yield: Makes 6 servings
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

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Vermicelli with Sauce alla SofiaRomulo Yanes

Loren uses a mortar and pestle to pound the ingredients for her pestolike sauce, but we found it much easier to blend them in a food processor.

Cooks' note:

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

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