Bring a large pot of salted water to a boil for the fettuccine.

Wash and trim the cherry tomatoes, cut them in half, and set aside.

Rinse the capers under cold running water and set aside.

In a skillet, heat the olive oil and finely chopped garlic. Sauté until fragrant, then add a little anchovy paste. Let it dissolve, then add the chopped chili pepper and cherry tomatoes.

Season with salt, black pepper, chopped parsley, ground ginger, capers, and black olives. Cook for about 10 minutes.

Drain the fettuccine while still al dente and toss with a little cooking water, a drizzle of extra virgin olive oil, and finely chopped parsley.

Plate and serve.