Cook the pasta and remove it very "Al Dente".
In a saute` pan add some EV olive oil together with the chopped onion, garlic, half of the basil and add the anchovies.
Let everything cook until the onion is translucent. Add peperoncino, as desired.
Remove the garlic and add the white wine.
Let the wine evaporate for a minute or two and add the tomatoes and 1/2 cup of pasta water.
Let the tomatoes cook for about 5 minutes.
Add the sliced roasted peppers and the olives and cook for about 3 minutes.
Add the Penne Rigate to the saute` pan and toss for one minute. Add the Pecorino cheese and the remainder of the basil, toss and serve.