Conchiglie con olive

You can prepare this sauce ahead of time, and keep it covered by a thin layer of olive oil in the refrigerator. Bring it back to room temperature or warm very slightly before mixing into the just cooked pasta. You can chop up the olives very finely — even pulse-purée them roughly for this sauce, if you prefer. This sauce, to which you can add a little more olive oil, could also be served as a topping for crostini — as an appetiser, or spooned over a grilled chicken breast or fish.