In a large non-stick frying pan, heat the olive oil over a medium heat. Once hot, add the onion and fry for 8-10 minutes. If it begins to brown too quickly, turn the heat down. Everything in this recipe should be cooked gently (other than the pasta).
Once the onion has softened, add the garlic and anchovy. Fry this for a further minute until the anchovy has melted. Don’t let the garlic brown.
Add the olives, capers and chilli flakes and fry for a further 1 minute, stirring frequently.
Turn the heat up and pour in the wine and vinegar. Once the wine has reduced, turn the heat back down.
Pour over the chopped tomatoes and stir. Season with sea salt and black pepper and turn the heat down to a simmer. Allow this to gently cook for around 10 minutes.
Cook your pasta as per the packet instructions.
When cooked, drain your pasta, saving a little of the pasta water and add the pasta and the drop of water to the tomatoes, mixing well.
Serve with lots of the chopped parsley.