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Cook the pasta in plenty of water, just short of al dente. Save a small cup of pasta cooking water just before you drain it.
Gently heat up olive oil in a non-stick pan (I like to use a stainless steel one for this dish). Add the garlic and allow it to fry on a very low heat, stirring frequently. Do not let it brown as it will make it taste bitter.
Once the garlic is softened and fragrant, add nutritional yeast, about 2 tbsp of the pasta cooking water you saved earlier and 1 tbsp of caper brine. Stir everything together so that you get a light emulsion that will coat your pasta. Allow it to simmer gently for a few seconds.
Add drained pasta, chopped capers and parsley to the pan. Toss well. Taste and season - you may not need any salt as capers are salty. It depends on your capers and how much salt you like on your food.
Divide between two bowls, sprinkle with chilli (if using) or black pepper.