You can make the Etruscan sauce up to a few days in advance. Keep refrigerated until ready to use. Victoria notes in her her video, the sauce sometimes includes the optional addition of 2 small anchovies. I didn't include them in this vegetarian version, but you would add them along with the other ingredients. As far as pasta choice here - homemade pici is featured in the Pasta Grannies video, but I opted for radiatori (because it is what I had on had) - and its grippy ridges were great. I also tossed in some broccoli, and finished it with crushed kale chips, but you'll see that's optional in the recipe. Enjoy!
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.