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Start by preparing the pasta in salted water according to package instructions until al dente.
While the pasta is cooking, chop the shallot, garlic, and parsley finely.
In a large skillet, heat some olive oil over medium heat and add the chopped shallot and garlic, sautéing until they become fragrant.
Add the anchovies to the skillet, stirring until they dissolve into the oil.
Next, incorporate the black and green olives, along with the capers, and cook for a few minutes.
Add the cherry tomatoes and a splash of white wine vinegar, allowing the mixture to simmer for a few more minutes.
Once the pasta is ready, drain it and add it to the skillet, tossing everything together.
Season with black pepper to taste and garnish with fresh parsley before serving.