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Add the oil to a large saucepan over low to medium heat.
Stir in the garlic and cook just until fragrant. This will only take 30 to 45 seconds.
Next, stir in the chiles and sauté for 1 to 2 minutes.
Now, add the anchovies and capers and cook for 1 to 2 minutes.
Pour in the tomatoes and stew over low heat for 3 to 4 minutes to infuse some flavors.
Finish the sauce by stirring in the olives, parsley, salt, and pepper. Set it to the side.
Drop the dried pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente.
Drain the pasta and add it to the saucepan and toss it together.
Adjust the seasonings with salt and pepper, and serve in a bowl with additional fresh chopped parsley.