Name: Vermicelli with Sauce alla Sofia
Cook time: 25 min
Total time: 25 min
Yield: Makes 6 servings
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

Image may contain Fruit Banana Plant Food Spaghetti and Pasta

Vermicelli with Sauce alla SofiaRomulo Yanes

Loren uses a mortar and pestle to pound the ingredients for her pestolike sauce, but we found it much easier to blend them in a food processor.

Cooks' note:

Sauce can be made 1 hour ahead and kept, covered, at room temperature.

Recipe notes

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.