Gather Ingredients: Measure out spaghetti, canned tomatoes, olives, capers, and garlic.

Prepare Pasta Water: Fill a large pot with water, salt it, and bring to a boil.

Cook Spaghetti: Add spaghetti to boiling water and cook until al dente, about 8-10 minutes.

Sauté Garlic: Heat olive oil in a large pan, add minced garlic, and sauté until fragrant.

Simmer Tomatoes: Add canned tomatoes to the pan, reduce heat, and simmer for about 5-7 minutes.

Fry Olives and Capers: In a separate pan, heat olive oil and fry kalamata olives and capers for 2-3 minutes.

Combine Everything: Drain spaghetti and add it to the pan with tomato sauce, tossing well.

Garnish and Serve: Top with fresh parsley, black pepper, and chili flakes before serving.