Step 1

Drain the olives, reserving 1/2 cup of the brine. Carefully smash the olives with the heel of your knife to loosen them from the pits. Roughly chop the olives and discard the pits.

Step 2

Prepare the breadcrumb topping, if using. Place a large skillet over medium heat. After 30 seconds, heat 2 tablespoons of lemon olive oil. After another 30 seconds, add the breadcrumbs. Stir to coat in olive oil and add the pinch of salt. Cook for another 3 to 5 minutes, stirring often until the breadcrumbs are golden brown and toasted. Turn off the heat and mix in the parsley. Pour the breadcrumbs into a small bowl and set aside.

Step 3

Bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta and cook until just al dente, about 10 minutes.

Step 4

Meanwhile, place the same large skillet you used to cook the breadcrumbs over medium high heat, wiping clean if necessary. Add 2 tablespoons of the lemon olive oil to the pan and heat another 30 seconds. Add the shallots to the hot oil along with the chopped olives. Cook, stirring often, until the shallots are soft and fragrant, 2 to 3 minutes. Add the olive brine and reduce slightly. Using a pasta spider, add the pasta directly from the water to the pan with the olives. Add the remaining 1 tablespoon oil along with 1/4 cup pasta water and toss well to coat. Add the oregano and the cheese and continue to toss, adding more pasta water if needed, until a light sauce is formed. If the cheese isn’t yet melted, add more pasta water and continue to mix until creamy. Serve topped with the breadcrumbs if using, and more pecorino if desired.