Pennette With Olives

Preparation:

Preparation: Pit and cut the olives into small pieces. Drain the tomatoes and cut them into strips. Prepare a mince with the parsley, the garlic and the anchovy fillets. Heat 5 tablespoons of oil in a large saucepan and brown all the ingredients over a low heat, adding 1 glass of hot water. Boil the pasta in salted water, drain it and pour it into the pan with the sauce. Cook it over low heat and serve.