Pour the olive in a large pot and get hot. Add the onions and sugar, cook for 15 minutes.
Now add the diced fennel and cook for another 10-15 minutes until light caramelization.
Add the minced garlic, anchovy paste, and chili flakes. Cook for a couple minutes.
Now add the capers, olives, and artichokes, cook for 5 minutes on low heat.
Add the crushed tomatoes. Bring to a boil and then turn down to a simmer and cover loosely with the lid.
Cook for 1 hour. Adjust salt and pepper and add the parsley. Cook your pasta in boiling water and drain. Serve the sauce over the pasta with freshly grated Romano cheese or whichever you prefer. Enjoy!