COOK pasta in a large pot, following package directions but omitting salt, until tender, 7 to 9 min. Drain well, then return to pot.
COMBINE tomatoes with anchovies, raisins, tomato paste, olive oil, sriracha and salt in a blender. Whirl until very smooth. Pour over hot pasta. Toss until combined. Divide among 6 plates. Sprinkle with parmesan and basil.
Chatelaine Quickies: How to make fresh Sicilian pasta sauce