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.
Sure, it may not be an authentic arrabbiata, but it is TASTY! I've served it at several dinner parties with rave reviews! - 21 Jul 2008
Though tasty, I have to agree - this is not an arrabiata and should not be classified as such. Also, no true Italian would put cheese on an arrabiata (nor is cheese appropriate with fish and pasta. Trust me.) - 21 Jul 2008
great recipe, lots of flavour. don't skimp on the anchovies or other things that give the flavour. they can be overpowered later while simmering with the tomatoes. what makes this dish so great is the daring flavour and uniqueness of the anchovies, capers and olives. do not leave these out!!! takes about an hour including prep time, and was very easy - 21 Jul 2008