Prepare all ingredients, excluding the pasta, and set aside. Prepare pasta water with salt and have ready-to-boil pasta when making the sauce. This sauce comes together quickly once your ingredients are in place. Don’t forget to save 1/2 cup of pasta water before draining the pasta as it is used to thicken and add moisture to the sauce.
Heat a large skillet over medium heat and add olive oil to the pan. When hot add garlic, shallots and a pinch of salt and cook for 3-4 minutes. Add capers, olives, cherry tomatoes, pine nuts, anchovies and chili flakes and a pinch more salt. Cook for 5 more minutes.
In the meantime, cook your pasta per package directions, saving ½ cup of the pasta water. Place pasta in a serving bowl and toss with sauce, ¼ cup pasta water, lemon zest, parmesan and fresh herbs. Toss again and add more olive oil or pasta water for desired consistency. Taste and adjust seasoning as needed. Serve with freshly grated parmesan cheese and more herbs for garnish. Serves 4.