Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the crushed tomatoes, olives, capers, and red pepper flakes. Stir to combine and let simmer for about 10 minutes.

Season with salt and pepper to taste.

Add the cooked spaghetti to the sauce and toss to coat evenly. Cook for an additional 2 minutes to heat through.

Serve hot, garnished with chopped parsley.