Vermicelli with Sauce alla Sofia

Ingredients

• 4 fillet anchovy dry rinsed chopped
• 0.3 teaspoon pepper black
• 2 teaspoons bottled capers drained
• 1.5 cups flat-leaf parsley leaves fresh loosely packed
• 2  garlic cloves 
• 0.3 cup brine-cured olives green pitted
• 0.5 cup olive oil 
• 1.5 cups onion sliced
• 1 lb vermicelli thin ( spaghetti)
• 0.5 teaspoon salt 

Equipment

• food processor
• bowl
• pot
• colander

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 until al dente.
3. Drain well in a colander, then return to pot and toss with remaining 1 teaspoon oil.
4. Transfer pasta to a large serving bowl, then pour sauce over top and toss well.
5. Serve immediately.
6. Sauce can be made 1 hour ahead and kept, covered, at room temperature.