Pasta with Etruscan Sauce from the Pasta Grannies Series

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

½ cup pitted Kalamata olives

¾ cup sun-dried tomatoes in olive oil

1 ½ cup / 3 ounces grated pecorino cheese

1 large handful of parsley (leaves and stems)

1 hard-boiled egg (try tofu as sub)

⅔ cup extra-virgin olive oil

2 cloves of garlic, peeled

½ teaspoon red pepper flakes

¼ teaspoon fine grain sea salt

1 pound dried pasta (radiatori)

1 head broccoli florets (optional)

½ cup kale chips, crumbled (optional)

Note: Ingredients may have been altered from the original.

Directions at 101cookbooks.com

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