Step 1

Place the anchovy fillets and garlic on a chopping board and use a mezzaluna* or sharp knife to finely chop until you have a paste. Place in a bowl and add capers, mustard and lemon juice and zest. Stir to combine. Gradually whisk in oil until it forms a thick emulsion. Stir in the tomatoes and olives.

Step 2

Bring a large saucepan of salted water to the boil, add pasta and cook until al dente. Drain and return to saucepan while you finish the sauce.

Step 3

Roughly chop parsley and basil and stir into the sauce. Ladle the sauce into the pasta and toss to combine.

Step 4

Serve immediately.