Pasta With Etruscan Sauce Recipes

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PASTA WITH ETRUSCAN SAUCE



Pasta with Etruscan Sauce image

From the Pasta Grannies series, this is a simple pasta with a special sauce made from a quick puree of sun-dried tomatoes, black olives, parsley, and garlic. It's fast, strong, adaptable, and doesn't disappoint.

Provided by Heidi Swanson

Categories     Dinner     Main Course     Pasta

Time 20m

Number Of Ingredients 12

1/2 cup pitted Kalamata olives
3/4 cup sun-dried tomatoes in olive oil
1 1/2 cup / 3 ounces grated pecorino cheese
1 large handful of parsley (leaves and stems)
1 hard-boiled egg
2/3 cup extra-virgin olive oil
2 cloves of garlic, peeled
1/2 teaspoon red pepper flakes
1/4 teaspoon fine grain sea salt
1 pound dried pasta
1 head broccoli florets (optional)
1/2 cup kale chips, crumbled (optional)

Steps:

  • Bring a large pot of water to a boil over medium-high heat.
  • In the meantime, prepare the Etruscan sauce. Place the olives, sun-dried tomatoes, cheese, parsley, egg, olive oil, garlic, red pepper flakes, and salt into a food processor and blend well, but not too much. You still want a bit of texture. Set aside.
  • Salt the boiling water, and stir in the pasta. Cook until al dente, and reserve 1 1/2 cups of the pasta water for later. Stir in the broccoli if using, one minute before draining. After draining, return the pasta and broccoli to the pot, over medium heat, along with about 1 cup of the reserved pasta water. Stir in half of the Etruscan sauce and toss until everything is well coated, adding more sauce to your liking (taste as you go). Serve sprinkled with crushed kale chips (if you like), or dusted with more Pecorino.

Nutrition Facts : Calories 458 kcal, Carbohydrate 46 g, Protein 12 g, Fat 25 g, SaturatedFat 5 g, Cholesterol 34 mg, Sodium 374 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

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