Cook the penne in a large pot of salted boiling water until JUST firm-tender; drain, cover and set aside.
Season the chicken thighs with seasoning salt and pepper.
Heat oil from the anchovies with some olive oil in a large heavy skillet over medium heat.
Add in the chicken thighs and brown/cook for about 15 minutes (7-8 minutes on each side) remove the chicken to a bowl.
Add in chopped anchovies, garlic, onion and red pepper flakes; saute for 3 minutes.
Return the chicken back to the skillet and add in crushed tomatoes, olives and capers; simmer over medium heat or until the chicken is thoroughly cooked and the sauce has thickened (about 1 hour) season with salt and pepper.
Add in the cooked pasta to the sauce; stir to coat the pasta.