Preparation Finely mince all the herbs together with black olives and capers.
In a pot, brown the garlic in the olive oil, add the anchovies fillets and, when they were melted, add the tomato sauce. Dilute this sauce with half a galss of tepid water and adjust with salt and pepper. Let cooking for about 15 minutes and finally add the aromatic mush to the sauce. Cook penne in copious boiling salt water, keep them off when al dente and flavour with the sauce. Serve at once.