Wash and halve your tomatoes. Chop the garlic and shallot.

Cook your spaghetti according to package directions.

In a large saute pan heat olive oil over medium heat and add anchovy paste until melted.

Add shallot and garlic. Saute for a minute or two.

Add the tomatoes. Add salt and pepper.

Cook the tomatoes until they release some liquid and begin to pop. This should tale about 10 minutes.

Add the olives and continue to cook another minute or two. Add some pasta cooking water if needed to thicken up the sauce, or if the sauce is drying up too quickly.

Drain your pasta and remove it to a serving bowl. Coat pasta with sauce. Enjoy!