Instead of pan-frying the potatoes, you can slice them, toss lightly with olive oil and roast in the oven until crispy.
Bring large pot of water to a boil. Meanwhile, in medium saucepan, heat oil over medium heat. Add onion and tempeh “bacon” and cook, stirring occasionally, until lightly browned, 2 minutes. Add potatoes to saucepan and cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
Add wine and basil to pan and cook until thickened slightly, about 2 minutes. Add olives, capers and broth and cook, stirring occasionally, until reduced by half, about 8 to 10 minutes.
Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking. Cook pasta until just tender, about 10 minutes. Drain well.
Add parsley to sauce and stir well. Season to taste with salt and freshly ground pepper. Add pasta and toss to coat. Serve hot.