De-bone and wash the fresh and the salted anchovies.
Cut the cherry tomatoes in half. Heat the oil in a pan, then gently brown the onion and chopped garlic. Remove the pan and let the fried mixture cool, then lay all the anchovies over the onions.
Put the pan back on the stove and cook on high for 1 minute, add the tomatoes and the wine, and continue cooking for 2 more minutes.
Cook the Barilla Penne Lisce in plenty of salted water, drain when still very al dente, and sauté them gently in the pan, ensuring that the anchovies are not broken up much. Finish off with the parsley and chopped chili pepper, then serve the pasta hot.