Heat oil in a pan, add onion, garlic and chilli. Gently fry until the onion is translucent. 

Add canned tomato, capers, olives and anchovies. Simmer for a few minutes. Take off the heat and stir through the parsley. 

Bring a large pot of salted water to the boil, add pasta and cook until just cooked through but firm  to the bite.  

Pour sauce over the pasta.