Cook spaghetti according to package instructions. Drain and set aside.
Heat olive oil in a large skillet. Add garlic and red pepper flakes and cook over medium heat until the garlic is cooked, about 2 minutes
Add the tomatoes, olives and capers to the skillet. Simmer, stirring occasionally, until the tomatoes soften and the sauce thickens, about 15 minutes.
Toss the spaghetti with the tomato sauce and mix well.
The original recipe lists canned whole tomatoes, chopped but if I make this recipe again I may use canned diced tomatoes because chopping the whole tomatoes was a rather messy experience. But its up to you.