150 gr Black olives
150 gr Salted anchovies
500 gr Vermicelli (pasta)
Salt and Pepper
Chop the olives and anchovies finely.
Meanwhile, cook the vermicelli in salted water and drain when al dente. Dress the pasta with oil and pepper.
Grease a high-sided oven dish and sprinkle with plenty of breadcrumbs.
Place a layer of vermicelli on the bottom, then a layer of anchovies and olives, then another layer of vermicelli and so on until all the ingredients have been used up.
Sprinkle the top layer with breadcrumbs and place in the oven.