Before starting, remove the anchovies from the oil they come in and marinade in balsamic vinegar for 1hr minimum. Try to remove as much oil as possible. I buy a 100g jar of anchovies in olive oil, drain, and replace the oil with vinegar. Store this in the fridge for on demand de-salted marinated anchovies
Cook the penne in a pan of boiling water. Go easy on the salt - there'll be enough from the anchovy.
Whilst the pasta cooks, drain olives if tinned, and cut them in half.
Trim and peel the carrot, and chop in to a thick julienne - strips 0.5cm (1/4") thick.
Trim the spring onion, removing as little as possible of the root (white) end, and most of the 'leaf' end. Finely mince this, and the garlic.
Remove the anchovy from vinegar, and mince very finely.
Rince the green been and the lettice, and roughly chop.
When the pasta is al-dente (cook until edible, but firm), add some cold water so the pasta can cool slightly, and drain well.