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Before you start, chop the parsley, rinse and drain the capers, cut the pelati tomatoes in small pieces and cut the pitted olives in half.
In a large pot boil the water and add the spaghetti cook al dente.
While the water is boiling and the pasta is cooking, make the sauce. In a large pan add the oil, garlic (lightly flattened with a knife) and the hot pepper flakes, cook 1-2 minutes, add the capers, the chopped tomatoes and half the chopped parsley stir to combine, cover and cook 5 minutes on medium heat. Remove the cover and continue to cook 5-10 minutes until thickened, remove the garlic and add the olives and remaining parsley, cook 1 minute.
Add the al dente spaghetti and 2-3 tablespoons of pasta water, cook on high 30 seconds tossing continuously. Serve immediately topped with freshly grated parmesan or pecorino cheese if desired. Enjoy!