1. Cook the spaghetti al dente in plenty of salted water

2. In the meantime, put the anchovies in a pan with a drizzle of extra virgin olive oil and let them melt gently

3. At this point, add the Taggiasca olives and peeled tomatoes and cook them

4. Once the pasta is drained, stir-fry it with the sauce

5. Serve in four plates and complete with a sprinkling of pecorino romano cheese and a handful of toasted breadcrumbs