Start by bringing a large pot of salted water to a boil.

Add the pasta and cook according to package instructions until al dente.

In a skillet, heat the olive oil over medium heat.

Add the minced garlic and red pepper flakes to the hot oil. Sauté for about 1 minute until fragrant.

Stir in the chopped anchovies and let them dissolve into the oil for about 2 minutes.

Pour in the crushed tomatoes and stir to combine. Let the sauce simmer for about 10 minutes.

Add the rinsed capers and sliced olives to the sauce.

Once the pasta is cooked and drained, toss it into the skillet with the sauce. Mix well to ensure every strand of pasta is coated.