Place oil, onion, and garlic in a large saute pan over medium-low heat. Saute for about 5 minutes or until onions are translucent but not brown. Stir in anchovies and saute until anchovies have dissolved into the oil.

Raise heat to high, add wine and bring to a boil. Stir in tomatoes, olives, capers, and, if using, red pepper flakes, and return to a boil. Reduce heat to low and simmer for 5 minutes. Taste and adjust seasoning with salt and pepper, and simmer for 10 minutes more.

Meanwhile, cook spaghetti in a large, deep pot in rapidly boiling salted water until al dente.

Just before serving, stir basil and oregano into the sauce.

Drain spaghetti. Return drained spaghetti to pot. Over medium-high heat, stir in about 1/2 cup sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large warmed serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with parsley and serve.

Makes 4 servings as a main course, or 6 servings as a pasta course.