Bring a large pan of salted water to a boil.

Add the penne pasta to the boiling water and cook until al dente, approximately 10 minutes.

While the pasta is cooking, prepare the sauce by mixing together the crushed garlic, chopped anchovy fillets, and olive oil in a small bowl to form a paste.

Drain the cooked pasta thoroughly.

Transfer the drained pasta to a large bowl.

Add the garlic paste, chopped black olives, and roughly crumbled goat cheese to the pasta.

Toss all ingredients together until well combined.

Season the pasta with freshly ground black pepper to taste.

Drizzle with additional olive oil.

Sprinkle with finely chopped flat leaf parsley.

Serve immediately.