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

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

Remove the bones from the anchovies, chop them finely, and set aside.

Rinse the capers under running water to remove excess salt, then set aside.

Slice the sun-dried tomatoes and set aside.

In a skillet, heat the olive oil and finely chopped garlic. Sauté until fragrant, then add the anchovies and let them dissolve.

Add the fresh cherry tomatoes, capers, sun-dried tomatoes, and pitted olives. Cook for about 10 minutes.

Drain the linguine while still al dente and add them to the skillet. Add a little pasta cooking water, the pesto, finely chopped parsley, a drizzle of extra virgin olive oil, and toss everything together.

Plate and serve topped with more finely chopped parsley.