Heat the oil in a pan.
Peel, halve and finely slice the shallots.
Peel and finely chop the garlic.
Wash and halve the hot peppers, deseed and cut diagonally into thin strips.
Saute the shallots and garlic in hot oil in a pan, stirring until golden.
Add the hot peppers and anchovy fillets.
Cook for 3 minutes, stirring, until the anchovies have softened and started to break up.
Add 1 tbsp balsamic vinegar and simmer briefly, stirring.
Add the tomatoes together with the juice, season with pepper and simmer briefly.
Add the stock and let the sauce simmer for another 10-15 minutes.
Bring a large pan of salted water to the boil.
Add the pasta and cook according the pack instructions.
Add the capers and olives to the tomato sauce and cook for another 3 minutes. Season the sauce with salt and pepper.
Drain the pasta.
Mix the pasta with the sauce. Serve garnished with basil leaves and sprinkled with pecorino.