Vermicelli with Sauce alla Sofia

Vermicelli with Sauce alla Sofia
Photo by Romulo Yanes


  • 1 ½ cups parsley
  • ½ teaspoon salt
  • 2 garlic cloves
  • 4 anchovy fillets
  • ¼ teaspoon black pepper
  • 2 teaspoons bottled capers
  • 1 small onion
  • + 3 more ingredients
    • 1/3 cup brine-cured green olives
    • 1 pound vermicelli (thin spaghetti) or linguine
    • 25 teaspoons olive oil

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 until al...

View full recipe at Epicurious


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