Fill 3/4 of a large stock pot with water and bring it to a rolling boil;
Rinse the salt off the capers;
To prepare the sauce, add some olive oil to a pan, sauté the finely sliced garlic (or crush it if you prefer a more delicate taste) with the red pepper flakes over medium high heat until light golden brown;
Add the anchovy fillets and let them melt completely; skip this step if omitting anchovies;
Add the tomatoes and cook until the sauce gets thicker;
Season with salt and pepper and stir in the olives and the capers;
Add some basil leaves;
Reduce the heat to a low and simmer until the pasta is done;
When the water boils, add a tablespoon of salt and cook the pasta according to the instructions on the package;
Finely chop the parsley and add it to the sauce; reserve a little for plate decoration;
Add a tip of a teaspoon of ground pepper and let it simmer;
Drain the pasta in a colander and add it directly to the pan with the sauce;
Toss with a wooden spoon until the pasta is evenly coated. If the sauce gets too thick, add a little pasta cooking liquid;
Top the plates with the remaining parsley and a little freshly grated Parmigiano to taste; enjoy your lunch!