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

Instructions

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. 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.