Into a pan over low heat, place the oil, chopped garlic and anchovies.
Smash the anchovies with a wooden spoon.
Add olives and capers previously well rinsed.
When the garlic begins to darken, add the peeled tomatoes cut into pieces.
Bring to the boil again and cook over medium heat until the sauce is well reduced, generally 10-15 minutes.
Boil the pasta in abundant salted water, when it is cooked al dente, transfer it to the pan with the sauce adding a splash of cooking water if necessary.
Toss the pasta over high heat in the sauce pan for a few minutes, stirring frequently.
Sprinkle with fresh chopped parsley and serve