Vermicelli with Sauce alla Sofia

First, I must credit this recipe to Gourmet.Com. I found out my cholesterol is higher than it should be, so I've been trying to find dishes that are lower in cholesterol and bad fats than things I typically eat (oh goodbye for now red meats). So I'm trying to cut out things out of my diet that could potentially put me at risk for heart diseases. I'm too young to have to worry about shit like this, but such is life. Granted, I haven't made the decision to completely opt out of red meat, but it is severely getting cut back into things I can and cannot eat. Anyway - I decided pasta would do me some good and since I got a food processor for Christmas and hadn't used it yet, it was the best way to go!

So I found this recipe and while it looks like pesto, it isn't. However, unfortunately when I was processing the sauce, I couldn't find the damned capers. I was sad, because I think they would have given this sauce the extra kick it could have used (because I felt a little too much olive in each bite). I did add a little more salt to make up for the lack of capers. Now where they went is the question.

Vermicelli with Sauce alla Sofia Recipe

Ingredients

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

Directions

1. With a food processor running drop in garlic until finely chopped. Stop the motor and add parsley, onion, anchovies, olives, capers, salt, and pepper. Process until finely chopped.

2. With motor still running add 1/2 cup of oil, blending until incorporated.

3. Cook pasta in boiling salted water. Drain well and toss with extra 1 tsp of olive oil. Pour sauce over pasta and serve immediately.