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