Puttanesca Sauce

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2 tablespoons minced anchovy fillets (about 8 fillets)

1/2 teaspoon dried crushed basil

1/2 teaspoon dried crushed red pepper flakes

Salt

1 pound penne pasta, cooked to al dente

1/4 cup olive oil

1 cup finely chopped onion

6 cloves minced garlic

2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice

1 cup tightly packed, pitted, and halved Kalamata olives

2 tablespoons tomato paste

2 tablespoons drained capers