Heat the olive oil in a medium skillet over medium heat until shimmering and fragrant.
Add the minced garlic and sauté for about 30 seconds, until it becomes fragrant and just begins to turn golden. Be careful not to burn it.
Pour in the crushed tomatoes, stirring to combine. Bring the mixture to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and releases a vibrant aroma.
Meanwhile, chop the black olives coarsely and rinse the capers thoroughly under cold water. Set aside.
Once the sauce has thickened, stir in the chopped olives and capers. Cook for another 2 minutes, allowing the flavors to meld and the sauce to absorb their briny punch.
Taste and adjust the seasoning with salt and red pepper flakes, adding more if you prefer a spicier kick.
Meanwhile, cook your pasta in boiling salted water until al dente, about 8 minutes. Drain using a colander and set aside.
Add the drained pasta directly into the skillet with the sauce. Toss gently to coat all the strands evenly, allowing the flavors to meld for 1-2 minutes over low heat.
Remove from heat, then sprinkle with torn fresh basil or parsley for a bright herbal finish. Drizzle with a little extra olive oil if desired.
Serve immediately, with extra herbs on top for a fresh, vibrant touch.
