Vermicelli With Sauce Alla Sofia
 
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. 
 
2   garlic cloves
1-1/2 cup  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 tsp  drained bottled capers
1/2 tsp  salt
1/4 tsp  black pepper
1/2 cup  plus 1 teaspoon olive oil
1 lb.  vermicelli (thin spaghetti) 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, 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. 
 
cooks' note: 
sauce can be made 1 hour ahead and kept, covered, at room temperature. 
 
makes 6 servings. 
 
 
-- 
(ID: 1472) Mirror: rec.food.recipes: Fri, Sep 2, 2005


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