Prepare and measure all ingredients prior to starting. That way you'll have everything at hand and won't have to stop in the middle of cooking the sauce.
Cook the meatballs per the recipe or package instructions, if using.
Cook spaghetti al dente, per the instructions on the package. That means you might cook it a couple minutes less than the package suggests so it's a little undercooked when you mix it with the sauce. That way, it will better absorb the sauce.
Bring large skillet to temperature over medium heat. Let the skillet heat for four or five minutes before adding ingredients.
Add olive oil to skillet and swirl so it covers the bottom.
Add the chopped anchovies and thinly sliced garlic cloves to skillet. Toss so that they mix with the oil. After about a minute, the anchovies should start to disolve in the oil and the garlic should be fragrant and soft. Don't cook until it's brown!
Add the onions to the pan and cook until they soften--about five minutes.
Add the wine, olives, capers, and tomatos to the pan. Stir in the ground fennel and bring to a simmer. Simmer for about 15 minutes.
Sprinkle the brown sugar over the sauce and thoroughly mix it in.
By this time, the spaghetti should be done. Save a quarter cup of the water you cooked the spaghetti in and drain the noodles in the collander.
Reduce the heat on the skillet and add the noodles. Mix thoroughly. Add half the chopped basil and mix. If the sauce is too thick, add a bit of the water you saved from cooking the spaghetti, one TBSP at a time.
Plate the spaghetti, top with meatballs, grated parmesan, and the remaining basil.
