Fill a large pot with water and bring it to a rolling boil.

Add a generous amount of salt to the boiling water.

Add the spaghetti to the boiling water and cook according to the package instructions until al dente, stirring occasionally.

While the pasta cooks, heat the olive oil in a skillet over medium heat.

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

Pour in the diced tomatoes along with their juices.

Add the chopped olives and capers to the skillet and stir well to combine.

Let the sauce simmer for about 5 minutes.

Sprinkle in red pepper flakes, salt, and pepper to taste.

Drain the spaghetti and add it directly to the sauce, tossing everything together.

Serve immediately, garnished with fresh parsley.