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Pasta with Etruscan Sauce from the Pasta Grannies Series
Ingredients
  • 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
  • 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
  • 1 head broccoli florets (optional)
  • ½ cup kale chips, crumbled (optional)
Steps
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