Bring a large pot of salted water to a rolling boil. Add 200 grams of dried pasta and cook according to package instructions, usually about 8-10 minutes. Drain and reserve a cup of pasta water.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season 2 chicken thighs with salt and pepper and sear for about 3-4 minutes on each side until cooked through. Remove chicken and let rest.

Lower the heat and add 4 tablespoons of extra virgin olive oil to the skillet. If using, add 2 anchovy fillets and cook until dissolved. Add 3 finely sliced garlic cloves and sauté for 1 minute.

Stir in 1 teaspoon of red pepper flakes and 2 cans of canned tomatoes. Season with 1 teaspoon of sugar, salt, and freshly chopped basil sprigs. Simmer for approximately 15 minutes, stirring occasionally.

Return the rested chicken thighs to the skillet and cook in the sauce for an additional 8 minutes.

Add the drained pasta to the skillet along with a splash of reserved pasta water. Toss together for 1-2 minutes over low heat to combine.

Plate the pasta, top with pieces of chicken, sauce, and basil. Grate fresh Parmesan cheese over each serving.