AT A GLANCE
This simple sauce relies on great olives and extra-virgin olive oil. It's delicious hot, but we also love it at room temperature, especially when the weather is warm.
|01||Cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes), drain and return to pan with 1-2 tbsp of the pasta water.|
|02||Meanwhile, crush garlic and a pinch of salt well with a mortar and pestle. Add olives and pine nuts and pound to coarsely crush. Stir in remaining ingredients, season to taste, then toss in pasta. Serve with finely grated pecorino.|
Note Tacconi is a short, flat, square pasta with two rippled edges; if pasta of a similar shape is unavailable, substitute another short, flat pasta.