2000s Recipes + Menus
Vermicelli with Sauce alla Sofia
Serves6
- Active time:25 min
- Start to finish:25 min
RECIPE BY SOFIA LOREN
September 2004
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 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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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.
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Cook pasta in a 6- to 8-quart pot of boiling salted water (see Tips) 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.
- Keywords
- sofia loren,
- pasta,
- italian
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