Orecchiette with dried tomato sauce and olives

Ingredients for 4 people
250 gr Orecchiette esSenza Glutine
60 gr dried tomatoes in oil
10 gr black olives
extra virgin olive oil
20 gr capers
4 anchovies

Cook the orecchiette in unsalted water.
Meanwhile, add the sun-dried tomatoes, the olives, the capers, the anchovies in the mixer with the oil and a little cooking water and blend to obtain a cream; If the mixture is too thick add cooking water to desired consistency. Drain the orecchiette and dress with the cream obtained.