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Boil the pasta in well salted water as instructed on the package until al dente. Be careful not to overcook the pasta.
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Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and onions and sauté for about a minute or two until the onions soften but do not brown.
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Turn heat to high and toss in the olives, tomatoes, brown sugar, chilli flakes, anchovy paste and capers and cook until the tomatoes just start to break down.
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Add the red pepper and basil and cook for an additional few minutes until the juice from the tomatoes has mostly cooked off.
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Season the sauce with salt and pepper to taste.
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Remove from the heat and stir in the 1/4 cup olive oil and the balsamic vinegar.
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Toss the sauce with the cooked pasta and chopped basil.
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Whether serving this salad hot or cold, you can still serve it with a sprinkle of finely grated parmesan cheese if you like.