Put them to cook with 2tbs of oil, a little chopped parsley and a clove of crushed garlic. Cook until the mussels open.
Once cooked, pour them into a container with their filtered cooking water and leave aside.
In a saucepan, put the remaining oil, the crushed garlic clove, the anchovy’s paste, the pitted olives, salt and pepper.
Add the chopped tomatoes and cook.
At the end add the mussels with their cooking water and the chopped parsley and cook for 3 minutes. Meanwhile, cook the BUCATINI, mix them with the sauce and serve hot.