Boil the pasta as per packet instructions.
Meanwhile, in a pan, heat the anchovies in their oil over a medium heat, then add the garlic and chilli's and stir.
Add the chopped olives and capers and stir through, then add the tinned tomatoes, salt, pepper and sugar and continue cooking on a low heat for approximately 10 minutes while the tomato sauce reduces slightly, then add a squeeze of lemon juice.
Use a blender to blend the sauce well and then mix through the penne. Top with parsley and parmesan.