Bring a large pot of water to boil for the pasta.
In a large bowl, whisk the EVOO, vinegar and anchovy paste. Toss with the tomatoes, shallots, garlic, capers, olives and chile. Season with salt and pepper. Add the herbs; toss. Let stand until ready to serve.
Salt the boiling water. Add the pasta; cook to al dente. Add a cup of starchy water to the tomato mixture. Drain the pasta; toss with the tomato mixture until the pasta absorbs the flavor and excess liquid, 1 to 2 minutes.