Ingredients
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
tsp drained bottled capers
1/2
cup plus 1 tsp olive oil
1
lb vermicelli (thin spaghetti) or linguine
Directions
1.
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.
2.
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.
4.
Sauce can be made 1 hour ahead and kept, covered, at room temperature.
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