Penne with Spiced Tuna Sauce

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12 ounces penne, cooked until al dente

1/4 cup chopped onion

1/3 cup olive oil

1 small whole dried hot red pepper

4 anchovies, finely chopped

1 small red and yellow bell pepper, finely julienned 

1 stalk celery, cut into 1/8-inch dice

2 tablespoons capers

Two 6-oz cans tuna fish, packed in oil, drained and crumbled

Salt to taste

2 tablespoons chopped Italian parsley for garnish