Heat the extra virgin olive oil in a large frying pan and sauté the onion until transparent. Add garlic and sauté until soft, then add the pancetta and cook until just crisp.
Add the capers, mushrooms, olives, chilli flakes, anchovies, salt (use only a pinch because of the anchovies), black pepper and wine.
Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes while you cook the pasta according to the package directions. Add the basil leaves then toss in the cooked pasta and sprinkle generously with cheese and parsley. Serve immediately.