Bring a large pot of salted water to a boil. Heat olive oil in a large sauté pan over medium-high heat, and add onion. Sauté for 3-5 minutes, until translucent. While onion is sautéing, mince together garlic and anchovy, and stir into the onions. Cook for 1 minute, and pour in tomatoes. Add tomato paste, sea salt and red chile flakes. Lower heat to medium low, and simmer for 15 minutes.