Vermicelli with Sauce alla Sofia
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves
- Carbohydrate 61 g(20%)
- Cholesterol 2 mg(1%)
- Fat 21 g(33%)
- Fiber 4 g(15%)
- Protein 12 g(23%)
- Saturated Fat 3 g(15%)
- Sodium 350 mg(15%)
- Calories 480
Preparation 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 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.
Preparation 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 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.
