Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain.
While the pasta is working, in a large skillet, heat the EVOO, four turns of the pan, over medium heat. Add the anchovies and cook until melted, 2 minutes. Stir in the garlic and cook until fragrant, about 2 minutes; stir in the crushed red pepper. Increase the heat, add the fish and cook until opaque, 3-4 minutes. Add the wine; cook until reduced slightly, 2 minutes. Add the tomatoes and capers; cook, breaking up the tomatoes, until heated through; season with black pepper.
Add the pasta, basil and parsley and toss.