In a pot, bring some water to a boil and add salt. In a skillet over medium-low heat, heat oil with garlic, pepper flakes and anchovies. Stir occasionally until the garlic turns light golden.
Open the can of tomatoes and squeeze them with a fork or your hands. Transfer them to a skillet and season with salt and pepper. Increase the heat to medium-high and cook, stirring now and then, until the tomatoes are soft and the sauce is thick, about 10-12 minutes. Add the olives and capers, reduce the heat, and let it simmer.
Follow the directions on the pasta package and cook it until it is al dente, which means tender but not mushy. Stir the pasta occasionally while it cooks. After draining the pasta, toss it with the sauce and one more tablespoon of oil. Add more salt, pepper, or other seasonings if needed. Sprinkle some herbs on top for extra flavor and serve.
