300g penne pasta
2 teaspoons crushed garlic
4 tinned anchovies, chopped
3 tablespoons olive oil
100 g pitted black olives, roughly chopped
150g goat’s cheese, roughly crumbled
2 tablespoons finely chopped flat leaf parsley
Freshly ground black pepper to taste
Bring a large pan of salted water to the boil and add pasta. Cook until al dente, around 10 minutes.
While pasta is cooking, mix together garlic, anchovies and two tablespoons of the olive oil into a paste.
Drain the pasta and put in a large bowl. Toss with the garlic paste, chopped olives and goat’s cheese.
Season with freshly ground pepper, drizzle with remaining olive oil and sprinkle with parsley.