Cook the beans until tender but not too soft (al dente), drain then toss together with enough olive oil to cover each bean but not drown them. Finely chop the anchovies and capers together and mix well with about 2 tblsp olive oil in a small bowl.

Put beans and sauce in a serving bowl and toss together, add the olives (stoned if you can be bothered), and the shredded basil just before serving. If you are not eating it straight away, then keep in the fridge, but remove well before eating as it tastes much better at room temperature.