In a large pot bring 8 quarts of water to a boil over high heat. Add salt and the pasta. Stir occasionally to prevent the pasta from sticking. Cook according to the package directions.
In the meantime, in a large sauté pan that will be large enough to hold the cooked pasta, combine the canned tomatoes, rosemary, olives, artichokes, capers, and fennel seeds. Simmer while the pasta cooks.
When the pasta is cooked, drain the pasta with a colander. Transfer the pasta to the sauté pan with sauce. Toss to mix. Let stand for a few minutes for pasta to absorb the sauce.
Serve in flat shallow bowls and garnish with basil and mozzarella.