Cook the meatballs according to instructions on the package, reserve.
Heat a large heavy pan over medium-high heat, add the garlic, crushed red pepper, anchovy, and onion, cooking until just tender.
Add the olives, capers, and tomatoes, and simmer for about 15 minutes.
Bring a large pot of water to a rolling boil.
Boil the pasta until al dente.
Drain the pasta, and toss with the sauce, the meatballs, and the basil.
Transfer to a platter, garnish with the Parmesan cheese, and serve immediately.