Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups (700 mL) of cold water into the pan ensuring that the water covers the pasta.
Turn the burner to high, then set your timer for 10 minutes. Optional: add about 1/2 teaspoon (3 mL) of salt to taste.
Cook on high, stirring regularly, until 1/2 of the water is absorbed about 5 minutes but may vary by stove. Add garlic and chili flakes, stir to combine. Continue to cook on high about 5 minutes.
With about 1 minute left add the sauce, olives and capers, season with salt and pepper. Remove the skillet from heat and top with parsley. Serve immediately.
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