Cook 2 quartered fennel bulbs in a skillet with olive oil over medium-high heat until browned, 8 minutes. Stir in 2 minced garlic cloves, 1 tablespoon chopped anchovies, 1/4 cup quartered kalamata olives, 1 tablespoon capers and 1/4 teaspoon red pepper flakes. Add one 14-ounce can cherry tomatoes and 1 1/2 cups water; cover and cook, turning, 10 minutes. Uncover and cook until thickened, 12 minutes. Top with shredded parmesan and fennel fronds.