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1
Put 5 quarts of water on to boil in an 8-quart pot over high heat.
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2
Chop coarsely together by hand the garlic, anchovy fillets, capers, olives, and pistachios. Heat the oil gently in a skillet that will be large enough to hold the pasta later. Add the chili and discard when it begins to color. Add the garlic mixture to the pan and saute gently in the oil until the ingredients just begin to turn gold, about 2 minutes.
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3
When the water boils, add 3 tablespoons kosher salt, then add the vegetables and boil until they can be pierced easily with a fork, about 5 to 7 minutes. The vegetables should be cooked but al dente, not mushy.
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4
Lift the cooked vegetable out of the pot with a slotted spoon or spider strainer right into the skillet, leaving the water in the pot (where you'll cook the pasta). Taste for salt (with the anchovies, olives, and capers you will probably not need any at all), and let the flavors blend for a couple of minutes over low heat.
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5
Meanwhile, bring the water back to a boil. Add the pasta and cook, stirring occasionally, until al dente.
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6
When the pasta is al dente, lift it out of the water with a handheld colander or spider strainer and transfer it, rather wet, to the skillet. Mix well over low heat for about 30 seconds, sprinkle with the cheese, and mix again. Transfer to a warm serving dish or serve directly from the skillet. Serve immediately.
