1. In a large, deep skillet over medium heat, soften the onion and garlic in the oil for 3 minutes. Add the anchovies and red pepper flakes. Continue to cook for 2 minutes. Remove the skillet from the heat.
2. In the same skillet off the heat, add the plum tomatoes. Using a potato masher, purée the tomatoes. Bring to a boil. Simmer for 10 minutes. Add the olives, sun-dried tomatoes, capers and vinegar (see Chef’s tip). Continue to cook for 5 minutes. Season lightly with salt and generously with pepper.
3. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the cooking water. Drain.
4. Add the pasta to the skillet of sauce. Mix well to coat the pasta with the sauce. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
5. Serve the pasta in shallow bowls. Sprinkle with the parsley.

Chef’s tip

The sun-dried tomatoes add boldness to the sauce while the vinegar adds a touch of brightness.