Tacconi with Ligurian Olives, Pine Nuts, and Oregano

Ingredients

• 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