Bring a large pot of salted water to a rapid boil over high heat. Add the spaghetti and cook until al dente, approximately 8-10 minutes. Reserve a cup of the pasta water, then drain the spaghetti.

In a large skillet, heat about 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until golden brown and fragrant.

Pour the canned tomatoes into the skillet with the sautéed garlic. Crush the tomatoes while stirring. Allow to simmer for about 5 minutes until the sauce thickens.

Add the chopped olives and rinsed capers into the sauce, stirring well. Sprinkle in red pepper flakes based on heat preference. Simmer for an additional 3-4 minutes.

Lower the heat and add the drained spaghetti into the skillet. Toss to coat the pasta with the sauce, adding reserved pasta water if needed.

Remove from heat and garnish with freshly chopped parsley. Season with sea salt and black pepper to taste.