Cook the spaghetti in a large saucepan of lightly salted water according to the packet instructions or until al dente.
Heat the oil in a large non stick frying pan over a medium heat. Add the onion, cook stirring occasionally for 5 minutes or until soft. Add the chilli, garlic, anchovies and capers, cook stirring for 2 minutes more. Add the barilla olive sauce and simmer for 2-3 minutes.
Add the drained pasta to the frying pan and heat through for a further 1-2 minutes.
Serve with a drizzle of extra virgin olive oil and grated Parmesan.