Pasta With Salsa Etrusca (Etruscan Sauce)

8
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"This classic Italian sauce is from the Tuscany region. The chunky sauce is great with noodles that have lots of crevices to help take up the sauce."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (138 g)
  • Calories 457
  • Total Fat - 24.1 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 38.6 mg
  • Sodium - 245.6 mg
  • Total Carbohydrate - 50.3 g
  • Dietary Fiber - 8.7 g
  • Sugars - 1.5 g
  • Protein - 11.8 g
  • Calcium - 220.7 mg
  • Iron - 1.5 mg
  • Vitamin C - 15.2 mg
  • Thiamin - 0.2 mg

Step 1

Bring a large pot of water to a boil over medium-high heat.

Step 2

While the water is heating up, prepare the sauce. Place the olives, anchovy paste, sun-dried tomatoes, cheese, parsley, egg, olive oil, garlic, red pepper flakes and salt into a food processor and blend until almost smooth but still with chunks (texture). Set aside.

Step 3

Salt the boiling water and then stir in the pasta. Cook until al dente.

Step 4

Reserve 1 cup of the pasta water. Drain pasta.

Step 5

After draining, return the pasta to the pot along with the reserved pasta water.

Step 6

Stir in 3/4 of the sauce and toss until everything is well coated, adding more sauce to your liking (taste as you go).

Step 7

Serve immediately.

Tips & Variations


No special items needed.

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