Place water in a large stock pot over high heat and bring to a boil. Once water is boiling add your Rotini pasta and cook until al dente. Add a dash of olive oil to the water to help prevent the pasta from sticking together.

While pasta is boiling start cooking your olive mixture. Place a medium/large pan over medium heat. Cover the bottom of the pan with olive oil. Add your pancetta to the pan and sauté until browned. Next, add the garlic and anchovies mixing with the pancetta for a couple of minutes. Add your olives and tomatoes to the pan. Saute over medium heat for about 5 minutes. You want your tomatoes to get lightly blistered. Next, add your chopped herbs, mixing well to combine all of the ingredients. Add crushed red pepper and a touch of lemon zest. Reduce heat to low and taste your mixture to see if salt needs to be added, adjust accordingly. Finish with a freshly ground pepper.

Once pasta is done cooking, drain water into a colander. Place pasta back into the stock pot and pour olive mixture on top. Mix well! If the mixture seems a little dry you can add some additional olive oil.