Vermicelli with Sauce alla Sofia

Ingredients for Vermicelli with Sauce alla Sofia

• 2 garlic cloves

• 1 1/2 cups loosely packed fresh flat-leaf parsley leaves

• 1 small onion, sliced (240g )

• 4 anchovy fillets, rinsed, patted dry, and chopped

• 80ml brine-cured green olives, pitted

• 2 teaspoons drained bottled capers

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 120ml plus 1 teaspoon olive oil

• 450g vermicelli (thin spaghetti) or linguine

How to make Vermicelli with Sauce alla Sofia

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 120ml oil, blending until incorporated.

Cook pasta in a 6- to 8-quart pot of boiling 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.