Bring a large pot of water to a boil. Add salt and the pasta, and cook until al dente.

Make the pesto: Place the olives, anchovies, hot red pepper flakes and ½ cup olive oil in a food processor or blender, and purée. Season with salt and pepper. Keeping the motor running, slowly drizzle in more olive oil if needed for a smooth consistency.

Drain the pasta, place it back in the warm pot, and toss to coat with the olive pesto. Transfer to a serving bowl, and garnish with chopped parsley and cherry tomatoes.