1. Make sure you have all your ingredients chopped and measured before we start as this is going to go rather quickly and you don't want to be doing that as you go with this recipe.
2. Add enough water to a sauce pan to cook the pasta.
3. Place the pan on the stove over high heat and bring the water to a boil.
4. Add the pasta to the water and stir occasionally.
5. Once the pasta is in the water, add the olive oil, garlic, pepper flakes and anchovies to a sauce pan or fry pan and cook over medium heat until the garlic is fragrant, about 2 minutes. Do not brown the garlic.
6. Add the tomatoes to the pan to stop the garlic from frying and mix in the tomatoes with the garlic and oil. Break up the tomatoes and let them cook for a minute.
7. Add the olives and capers to the pan and cook the sauce at a slow simmer over low heat while the pasta is cooking.
8. Once the pasta is done, using tongs add it to the sauce, toss it with the sauce, and let it continue to cook for a few more minutes. You don't have to toss it with the sauce, but if you don't, make sure the pasta is cooked before serving it on plates and topping with the sauce.
9. Place the pasta in bowls or on plates and spoon the remaining sauce evenly over the top.