Pasta with Anchovies and Olives

Peel and finely chop the shallot and garlic. Drain the tomatoes and cut them into pieces. Rinse the peppers, cut in half, remove the seeds and the pulp, and dice finely. Heat the olive oil in a pan and fry the shallots and garlic. Add the peppers, then remove from heat. Cook the pasta in boiling, salted water according to package directions, until al dente.

Rinse the parsley and lemon balm, remove stems and finely chop. Mix the anchovies, olives and herbs together. 

Drain the pasta and add to the pan with the anchovy and olive mixture. Stir and heat again.

Shave the parmesean.