Step: 1/15

Heat the oil in a pan.

Step: 2/15

Peel, halve and finely slice the shallots.

Step: 3/15

Peel and finely chop the garlic.

Step: 4/15

Wash and halve the hot peppers, deseed and cut diagonally into thin strips.

Step: 5/15

Saute the shallots and garlic in hot oil in a pan, stirring until golden.

Step: 6/15

Add the hot peppers and anchovy fillets.

Step: 7/15

Cook for 3 minutes, stirring, until the anchovies have softened and started to break up.

Step: 8/15

Add 1 tbsp balsamic vinegar and simmer briefly, stirring.

Step: 9/15

Add the tomatoes together with the juice, season with pepper and simmer briefly.

Step: 10/15

Add the stock and let the sauce simmer for another 10-15 minutes.

Step: 11/15

Bring a large pan of salted water to the boil.

Step: 12/15

Add the pasta and cook according the pack instructions.

Step: 13/15

Add the capers and olives to the tomato sauce and cook for another 3 minutes. Season the sauce with salt and pepper.

Step: 14/15

Drain the pasta.

Step: 15/15

Mix the pasta with the sauce. Serve garnished with basil leaves and sprinkled with pecorino.