2 garlic cloves
1 & 1/2 cups loosely packed fresh flat-leaf parsley leaves
1 small onion, sliced
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
1/2kg 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.
Found here http://www.rfgkitchenrelax.blogspot.com/2005/06/vermicelli-with-sauce-alla-sofia_02.html