Coat the bottom of a pan with olive oil and saute the onion, garlic and anchovies on medium heat until the onions are translucent. Don't brown them. The anchovies will immediately melt into the oil and give you a great aroma. Add in the tomatoes, olives and red pepper flakes. Heat to a simmer and add in 1/3 cup dry white wine. (If you don't want to use wine, use some of the cooking water from the pasta at the end to thin the sauce) Simmer for about 10 minutes until the tomatoes break down and the sauce melds together. Season with salt and pepper. Cook the pasta to al dente, and add it to the sauce pot along with the parsley, tossing really well. Serve the pasta with pines nuts and grated cheese.