Cook the pasta in a large pot of rapidly boiling salted water until ‘al dente’. Drain.
In a frying pan, heat the oil, add the garlic and anchovies and cook until anchovies have melted, stirring frequently. Add the tomatoes, olives and capers and season with pepper – taste for salt, but go lightly because the olives, anchovies and capers are all salty. Leave to simmer for 10 – 15 minutes. Remove and toss evenly through the pasta. Garnish with the parsley.