In a large skillet or saucepan, cook the ground pork over medium heat until lightly browned.
Add thyme, fennel seeds, salt, and black pepper. Stir well and let the spices infuse into the pork.
Pour in the Tomato & Herb pasta sauce and add fresh basil leaves. Stir and allow to simmer for 5–7 minutes.
Meanwhile, cook the spaghetti in a pot of salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
Add the cooked spaghetti to the pork and sauce mixture. Pour in a splash of reserved pasta water.
Toss everything together until the sauce clings to the pasta and has a silky finish.
Serve hot, garnished with extra basil leaves.
