For ➍2 garlic cloves
12 tbs loosely packed fresh flat-leaf parsley leaves
1 small onion, sliced
4 anchovy fillets, rinsed, patted dry & chopped*
4 tbs brine-cured green olives, pitted
2 ts drained bottled capers
½ ts salt
¼ ts black pepper
8 tbs olive oil
1 ts olive oil
500 g vermicelli or linguine
Finely chop garlic in a food processor. Stop motor and add parsley, onion, anchovies, olives, capers, salt, and pepper. Process until finely chopped. With motor running, add oil and blend until incorporated.**
Cook pasta in a pot of boiling salted water until al dente.
Drain well in a colander, then return to pot and toss with 1 ts oil. Transfer pasta to a large serving bowl, then pour sauce over top and toss well. Serve immediately.
*Discard for a vegetarian version.
**Sauce can be made 1 h ahead and kept, covered, at room temperature.
From Sophia Loren's In cucina con amore.
Read more Sophia Loren recipes: Sophia Loren's raw tomato spaghetti, Sophia Loren's tiramisu.
The sauce is a variation on Italian oil & garlic sauce from spaghetti aglio e olio.
Read more spaghetti & linguine recipes: a quick spaghetti, spaghetti with scallops & tomatoes, scallops & rucola spaghetti, spaghetti alla carbonara, spaghetti with vegetables, shrimps fra diavolo, raw tomato spaghetti, spaghetti with clams, spaghetti with small clams, spaghetti with oil & garlic, spaghetti alla puttanesca, Palermo spaghetti with tomatoes & mint, American-Italian spaghetti with meatballs, shrimps & Brie linguine.
