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Bring a large pot of well-salted water to a boil and cook the spaghetti until al dente according to package instructions.
While the pasta is cooking, crush the canned tomatoes by hand (or with a fork) in a bowl.
Heat the olive oil in a large skillet over medium heat. Add the lightly crushed unpeeled garlic cloves, anchovies, and red pepper flakes. Cook for 3–4 minutes, stirring until the anchovies dissolve.
Add the capers, chopped olives, and crushed tomatoes. Reduce the heat, season with salt to taste, and simmer gently for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Drain the pasta (reserving a little pasta water), add it to the skillet, and toss well to coat. Add a splash of pasta water if needed to loosen the sauce.
Sprinkle with fresh parsley and serve immediately.