Vermicelli with Sauce alla Sofia
['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']
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 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.
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