Heat olive oil over medium-high heat in a large skillet.
Add the onion, garlic and anchovies when oil is very hot and almost smoking and sauté for 3 minutes
Reduce heat to medium and add olives, capers, white wine, salt, pepper and red pepper flakes
Cook stirring occasionally until the white wine has reduced by half, about 5 minutes
Add the tomatoes and simmer until reduced slightly, about 20 minutes. Meanwhile, add the pasta to the pot of boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
Drain reserving 1 cup of the cooking liquid. ADD the pasta to the sauce once it has reduced slightly and stir to coat
Add enough reserved pasta cooking liquid, 1/4 cup at a time, to moisten
Season with salt and pepper to taste. Gently toss in the basil and serve
