Bring a large pot of water to a boil, season it with salt and cook the pasta until it's cooked the way you like it. Before you drain the pasta, save about 1 cup of the pasta water.

Preheat the oven to 400 degrees. Line a small baking sheet with aluminum foil and place the salmon on it. Season the fish with salt and pepper and rub it with ½ Tablespoon olive oil. Bake in the preheated oven for about 10 - 15 minutes.

Meanwhile, heat the remaining 1 Tablespoon of oil in a skillet on medium high heat. Add the onions, season with salt and pepper and cook for about 5 minutes, until softened. Add the crushed red pepper flakes, sun dried tomatoes, the garlic and the anchovy paste. Cook for another 30 seconds and then pour in the white wine. Bring it to a boil and cook until the wine reduces by half. Add the lemon juice, capers and butter off the heat. Break the salmon up into chunks with a fork. Toss the pasta with the salmon, sauce and fresh herbs. At this point, you might want to add some of the reserved pasta water to loosen the pasta up a bit.