1Heat oil in a large frying pan over medium to low heat; cook onion, stirring occasionally, for 10 mins or until soft but not browned.
2Add garlic and anchovies; cook stirring for 1 min or until fragrant. Add tomatoes, sugar and basil; simmer, uncovered, for 15 mins or until thickened.
3Blend or process sauce, if desired (this creates a smooth consistency, but is not necessary), then return to heat and add the olives and capers; simmer a further 5 mins. Season to taste.
4Cook pasta in a large saucepan of rapidly boiling salted water until al dente. Reserve ½ cup cooking water, drain. Serve immediately with sauce and parsley, adding a splash of reserved cooking water if necessary to help amalgamate the sauce with the pasta.
Photo: John Paul Urizar/BauerSyndication.com.au