Build the soffritto base: Pour a generous drizzle of Colavita extra virgin olive oil into a pan. Add a good amount of chili flakes, the anchovy fillets, and the capers.

Prep and add the aromatics: Finely chop the garlic clove and the parsley stems (save the leaves for later). Add both to the pan with the other soffritto ingredients.

Simmer the sauce: Sauté everything gently over low heat until the anchovies melt down completely. Pour in the canned cherry tomatoes, give it a stir, cover with a lid, and let it cook for about 10 minutes.

Cook the pasta: Meanwhile, bring a pot of salted water to a boil and drop in the mezze maniche.

Prep the olives: While the pasta cooks, take the Bella di Cerignola olives, remove the pits, and tear or slice them into pieces.

Add the olives to the sauce: Add the olives straight into the simmering tomato sauce rather than the initial soffritto. This keeps their delicate flavor clean and fresh.

Toss the pasta: When the pasta is perfectly al dente, transfer it directly into the pan with the sauce. Toss and stir vigorously over medium heat to coat the pasta beautifully.

The fresh touch: Take the pan off the heat. Finely chop the reserved parsley leaves and toss them into the pasta for a vibrant pop of color and freshness.

Serve: Plate the pasta elegantly, then finish with a final drizzle of Colavita Pepperolio for a rich, spicy kick.