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.
- 400 gm dried tacconi (see note)
- 2 garlic cloves, coarsely chopped
- 120 gm Ligurian olives, pitted
- 2 tbsp roasted pine nuts
- 120 ml extra-virgin olive oil
- 2 tbsp each coarsely chopped oregano and flat-leaf parsley
- 1 tbsp red wine vinegar, or to taste
- To serve: finely grated pecorino
- 1Cook 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.
- 2Meanwhile, 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.
Drink Suggestion: A juicy young barbera. Drink suggestion by Max Allen
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