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Place the tomatoes in a large bowl and use your hands to crush them. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the shallot and salt and cook, stirring occasionally, for 4 to 5 minutes, or until softened.
Add the garlic, red pepper flakes, capers, and olives and sizzle, stirring occasionally, for 2 minutes.
Add the crushed tomatoes and cook for 8 to 10 minutes to develop the flavors.
Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Prepare the spaghetti according to the package instructions, cooking until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.
Add the pasta and ½ cup of the reserved pasta water to the skillet with the tomato mixture. Cook, tossing, for 1 to 2 minutes over low heat, adding more pasta water as needed to coat the pasta in a light sauce.
Add the parsley and toss to incorporate. Season to taste and serve topped with more parsley, if desired.