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Bring a large pot of salted water to a boil over high heat.
While the water comes to a boil, heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook, stirring occasionally, until very fragrant, 1 to 2 minutes.
Stir in the tomatoes and capers, season with salt and pepper, and bring to a simmer over medium-high heat.
Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the sauce has thickened, about 15 minutes.
When the water boils, add the pasta and cook for 1 minute less than the package instructions for al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
Add the drained pasta and sardines to the pan with the tomato sauce and toss to combine, breaking up the sardines in the process.
As needed, add a splashes of the reserved pasta water to loosen the pasta. Continue to toss until the pasta is well-coated in the sauce and al dente, about 1 minute.
Serve garnished with parsley or basil, if using.