Remove magnolia longanisa from casings, place in a pan with 1/4 cup water.
When almost dry, add 1/4 cup EVOO (extra virgin olive oil)
Sautee until brown
Take cooked longanisa out of the pan
Add the rest of the EVOO
Sautee onions until transparent, then add garlic, be careful not to burn
Add anchovies or tinapa meat
Add olives and relish
Cook for 3 minutes
Add tomato sauce and tomatoes, cook to simmer, melt the butter
Boil pasta with 2 quarts water and 3 tbs salt
Cook al dente. Drain pasta
Serve sauce over pasta and add the remaining cheese on top