Bring 4 liters of water with 40 g of coarse salt to a boil. When the water comes to a boil, add the Trenette and simmer for 11 minutes. Stir with a wooden fork, being careful not to break the pasta. Drain and set aside a glass of cooking water. Heat the olive sauce, add the pasta, and let it flavor for a few seconds over medium heat. If the pasta is too dry, add some cooking water to make it creamy again. Add grated Parmesan or Pecorino cheese if you like, and a good grind of pepper. In summer, it’s very good to add a few basil leaves torn by hand. With the Trenette in Taggiasca Olive sauce, you’ll feel like you’re on the Ligurian coast near the greenest and most fragrant olive trees.