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Preheat the grill to medium. Tip the spaghetti into a large pan of boiling salted water and cook according to the packet instructions until al dente. Drain, drizzle with olive oil and set aside.
Meanwhile, place the ciabatta crumbs on a lined baking sheet. Drizzle with 2 tbsp olive oil, scatter with the thyme leaves, season with salt and freshly ground black pepper and grill for a few minutes until golden and crisp. Remove from the grill and set aside.
Place 2 tbsp olive oil in a saucepan, add the sliced onion and fry over a medium heat until softened but not coloured. Add the garlic, chilli and anchovies and fry for 1 minute. Add the semi-dried tomatoes and olives and warm through for 1-2 minutes. Toss the spaghetti in the sauce and mix well to coat. Serve scattered with the ciabatta crumbs.