For the wild plum coulis:
Create a base with extra virgin olive oil and finely minced onion. As the onion begins its gentle sizzle, let it infuse softly before introducing the wild plums. Toast them lightly, then deglaze with aged red wine vinegar. Once the vinegar has entirely dissipated, coax the mixture to completion by gradually adding the tomato water, much like the slow nurturing of a risotto. Season with salt and simmer for approximately 30 minutes, ensuring the mixture remains only delicately moistened at the end. Once cooked, while the base still cradles its warmth, pass the sauce through a fine-mesh chinois to extract the stones and yield a smooth, velvety, and lustrous nectar of elegant fluidity.

For the aromatic arrabbiata base:
In a vessel, prepare a classic Italian foundation by pouring the extra virgin olive oil and adding the garlic. Let it sizzle gently, then extinguish the flame, allowing the oil to perfume itself without darkening the garlic. Introduce the chili pepper, rekindle the fire, and cook for a fleeting moment. Extinguish once more, letting the oil steep in the spice. Finally, add the fresh parsley and return to the heat for a brief sizzle, preserving a fresh, fragrant, and untoasted aroma. Season with salt. Marry the wild plum purée with the aromatic base, and, if necessary, loosen with a touch of tomato water to keep the sauce smooth and gracefully fluid.

For the pasta:
Cook the smooth penne in abundant salted water. Drain them al dente and toss them directly within the wild plum sauce and the aromatic arrabbiata base, bringing the mantecatura to a harmonious finish.

For the final composition:
Arrange the beautifully creamed penne at the center of the plate. Adorn with the tender young parsley shoots, previously blanched in water and oil. Crown the dish with the anchovy dust, distributing it gracefully to impart a deep savoriness and balance the vibrant acidity of the sauce. Serve immediately.