Sauté the onion, garlic and anchovies in oil. Add the paradeis pulp and the tomatoes, salt and sugar and cook for 15 minutes with the lid closed. Then add the capers and the olives and stew for another 10 minutes in the open pot. Before serving, add the parsley, season strongly with salt and freshly ground pepper.
Make the spaghetti al dente in salted water and drain. Mix the sauce with the spaghetti and bring to the table sprinkled with pecorino.