Vermicelli with Sauce Alla Sofia

If you’re looking for a quick weeknight meal (that’s fabulous, btw), look no further. After work and a quick trip to this gym this evening, I really didn’t feel like making a big deal about dinner. I remembered seeing this recipe in Gourmet and thought it would be perfect… however, I omitted the capers, olives and anchovies. Quite frankly, the four of us just don’t get along. I wasn’t let down, though… it took about 20 minutes and I was eating yummy pasta! 🙂 Molto buono, Sofia!!

Vermicelli with Sauce Alla Sofia
Source: Gourmet, September 2004

Recipe by Sofia Loren

2 garlic cloves
1-1/2 c loosely packed, fresh, flat-leaf parsley leaves
1 small onion, sliced (about 1-1/2 c)
4 anchovy fillets, rinsed, patted dry and chopped (omitted)
1/3 c brine-cured green olives, pitted (omitted)
2 tsp drained bottled capers (omitted)
1/2 tsp salt
1/4 tsp black pepper
1/2 c + 1 tsp olive oil
1 lb vermicelli or linguine

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

Cook pasta in a 6-8 qt. pot of boiling salted water until al dente. Drain well in a colander, then return to pot and toss with remaining 1 tsp olive 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.