Place the olives and anchovies into a bowl. Add 2 tablespoons of olive oil, mix together, and set aside.
Peel off the stringy parts of the celery and cut into 3 mm diagonal slices.
Mince the garlic, cut the pepper in half, and add to the frying pan.
Add in 2 tablespoons of olive oil and sauté the garlic. When the garlic has browned, stop the heat.
Add in the olive and anchovy paste from Step 3.
Boil the pasta until still a bit chewy in the center.
Add the pasta, the celery, and some of the pasta boiling water into the frying pan from Step 7. Turn on the heat. Once the sauce has completely covered everything, it's finished.
Story Behind this Recipe
I attempted to remake the pasta that I had while in Monreale in Sicily. The original recipe contains fennel roots, but I substituted it with celery, which is easy to find.
When transferring the pasta to Step 9, it should feel as if it's still a bit too hard. Add the pasta while stirring in some of the boiling water from the noodles. If you do this until the pasta becomes al dente, then you won't fail. Since the sodium level of the olives and anchovies is quite high, don't add salt to the water for the pasta.