Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           pitted black ligurian olives
     1/4  cup           fresh basil leaves -- tightly packed
     1/4  cup           pine nuts
     3/4  cup           ligurian extra-virgin olive oil
   1      pound         linguine - -- (dececco or basilica
                        -- brand)
     1/4  cup           fresh grated pecorino sardo

Preparation:

Bring 6 quarts water to boil and add 2 tablespoons of salt. Place pitted olives, basil, pine nuts and olive oil in a food processor and blend until smooth. Remove and place in a 12- to 14-inch sauté pan off of heat. Drop linguine into boiling water and cook according to instructions until just al dente. Drain linguine well in colander and pour into pan with sauce. Place pan over medium heat and toss gently to coat. Serve immediately with grated cheese on the side. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A01)