Mains

Tacconi with Ligurian olives, pine nuts and oregano

Our recipe for tacconi with Ligurian olives, pine nuts and oregano.
Tacconi with Ligurian olives, pine nuts and oregano

Tacconi with Ligurian olives, pine nuts and oregano

Ben Dearnley
4 - 6
20M
10M
30M

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.

Ingredients

Method

Main

1.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.
2.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.

Drink Suggestion: A juicy young barbera. Drink suggestion by Max Allen

Notes

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