Best 4 Vermicelli With Sauce Alla Sofia Recipes

Vermicelli with Sauce alla Sofia is a simple yet flavorful pasta dish that combines the tangy sweetness of cherry tomatoes, the briny flavor of olives, the aromatic freshness of basil, and the creamy richness of Parmigiano-Reggiano cheese. This delectable dish is a classic of Campania cuisine from southern Italy and can be prepared in just a few minutes, making it perfect for busy weeknight meals or casual gatherings.

Here are our top 4 tried and tested recipes!

VERMICELLI WITH SAUCE ALLA SOFIA

Vermicelli with Sauce alla Sofia image

Provided by Sophia Loren

Categories Garlic Olive Pasta Quick & Easy Parsley Capers Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

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

Steps:

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.

CHARCOAL MAKER'S VERMICELLI (VERMICELLI ALLA CARBONARA)

Charcoal Maker's Vermicelli (Vermicelli Alla Carbonara) image

Vermicelli pasta with a pasta sauce from ham, bacon, onion, mushrooms, eggs and cheese. Extremely rich and filling I bought a copy of a book, Massey's Food and Wine Index when I was in the Navy. It had no recipes just descriptions of dishes, flavors, and basic ingredients. I used it and memories of Spaghetti alla Carbonara and other Itallian pastas to make-up this variation.

Provided by docholliday

Categories Ham

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 slices cooked ham, cut into fine juliennes 1/8-inch x 1/4-inch max
4 slices bacon, finely diced
1 large white onion, diced
4 tablespoons butter
5 tablespoons extra virgin olive oil
3 eggs, beaten well
2 cups fresh mushrooms, finely chopped
2 cups pecorino romano cheese, grated
8 ounces vermicelli
1 teaspoon garlic salt
1 teaspoon onion salt

Steps:

Pasta:
Place a couple of quarts of water in a large pot. Add 1 Tbsp olive oil, garlic salt and onion salt and bring to a rolling boil. Add vermicelli, allow it to return to a boil then reduce to simmer for eight to nine minutes.
When a string of the cooked, vermicelli flung at the porcelain steel refrigerator door adheres to the door without dropping to the floor, the pasta is "al dente" (ready). Empty into a collander to drain, then place on the plate.
Coordinate with sauce to bring both to completion immediately before serving.
Sauce:
Place 4 Tbsp olive oil and butter in a small sauce pan over medium-low heat. Add ham, bacon, onion and mushrooms and sauté until onions are translucent. Sprinkle grated cheese over contents of saucepan and allow cheese to melt into a layer covering ingredients with oil bubbling through in places.
While pasta is draining, remove pan from heat and stir in eggs. Continue to stir until well mixed. The hot oil, butter, onions, mushrooms, ham, and bacon will cook the eggs perfectly.
Immediately place the pasta on the plate and top with the Carbonara sauce.
Serve with sliced tomatoes on a bed of lettuce with oil and vinegar dressing.

VERMICELLI NOODLE BOWL

Vermicelli Noodle Bowl image

Many Vietnamese dishes are perfect for hot weather. This simple noodle salad combines fresh herbs, rice vermicelli, cucumber, bean sprouts, and more, topped with grilled shrimp. Tossed with a tangy sweet and sour sauce, it's a simple and satisfying dinner.

Provided by Allrecipes

Categories World Cuisine Recipes Asian Vietnamese

Time 1h

Yield 2

Number Of Ingredients 20

Ingredients

¼ cup white vinegar
¼ cup fish sauce
2 tablespoons white sugar
2 tablespoons lime juice
1 clove garlic, minced
¼ teaspoon red pepper flakes
½ teaspoon canola oil
2 tablespoons chopped shallots
2 skewers
8 medium shrimp, with shells
1 (8 ounce) package rice vermicelli noodles
1 cup finely chopped lettuce
1 cup bean sprouts
1 English cucumber, cut into 2-inch matchsticks
¼ cup finely chopped pickled carrots
¼ cup finely chopped diakon radish
3 tablespoons chopped cilantro
3 tablespoons finely chopped Thai basil
3 tablespoons chopped fresh mint
¼ cup crushed peanuts

Steps:

Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.
Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.
Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.

Nutrition Facts : Calories 658.7 calories, Carbohydrate 112.3 g, Cholesterol 36.1 mg, Fat 12.8 g, Fiber 8.6 g, Protein 26.2 g, SaturatedFat 1.8 g, Sodium 2565.2 mg, Sugar 19.5 g

VERMICELLI PASTA SALAD

Vermicelli Pasta Salad image

I started making this salad because it's loaded with peppers, my husband's favorite. Don't be surprised when there are no leftovers to take home after the family reunion, picnic or church potluck. -Janie Colle, Hutchinson, Kansas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

12 ounces uncooked vermicelli
1 bottle (16 ounces) creamy Italian salad dressing
1 small green pepper, chopped
1 small sweet red pepper, chopped
6 green onions, chopped
1 teaspoon dill seed
1 teaspoon caraway seeds
1 teaspoon poppy seeds

Steps:

Cook vermicelli according to package directions. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat. Refrigerate until cold.

Nutrition Facts : Calories 309 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 404mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

Use high-quality ingredients for the best flavor. This means using fresh vegetables, herbs, and cheese, and a good quality olive oil.
Don't overcook the pasta. Vermicelli is a delicate pasta that can easily become mushy if it is overcooked. Cook it according to the package directions, or until it is al dente (firm to the bite).
Don't be afraid to experiment with different ingredients. There are many different ways to make vermicelli with sauce alla sofia, so feel free to add your own personal touch. For example, you could add different vegetables, herbs, or cheeses to the sauce, or you could use a different type of pasta.

Conclusion:

Vermicelli with sauce alla sofia is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great option for a quick and easy weeknight meal, or it can be served as a special occasion dish. With its simple ingredients and bold flavors, vermicelli with sauce alla sofia is sure to please everyone at your table.