Bring a large pot of salted water to a boil, then cook your pasta until just al dente, about 8 minutes. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add thinly sliced garlic and cook, stirring frequently, until fragrant and golden around the edges, about 1 minute.
Add red pepper flakes to the garlic, stirring quickly to release their smoky heat and aroma. Cook for about 30 seconds.
Pour in crushed tomatoes, stirring to combine. Bring the mixture to a gentle simmer and cook uncovered for 10-12 minutes, allowing the sauce to thicken slightly and develop a rich aroma.
Add chopped olives and capers to the sauce, stirring well. Continue to simmer for another 5 minutes to let the flavors meld and infuse into the sauce.
Taste the sauce and adjust salt if needed, keeping in mind the saltiness from olives and capers. Once ready, add the drained pasta directly into the skillet, tossing to coat evenly.
Cook together for 1-2 minutes, allowing the pasta to absorb the flavors. Sprinkle with chopped parsley and basil right before serving for a fresh, vibrant aroma.
Transfer the pasta to serving bowls or plates, drizzle with a little extra virgin olive oil if desired, and garnish with additional herbs. Serve immediately while hot and fragrant.
