1) Cook 1 pound of linguine or spaghetti in a large pot of boiling salted water according to package directions. Drain and return to pot.
2) While pasta is cooking, heat 1 tablespoon olive oil in large skillet over medium heat. Add 3 thinly sliced garlic cloves and 1/4 to 1/2 teaspoon crushed red pepper. Cook, stirring, until garlic is fragrant, about 2 minutes.
3) Add 1 can (28 oz) whole tomatoes and their juice, breaking up tomatoes with a wooden spoon or spatula. Stir in 2 tablespoons capers and 1/2 cup chopped pitted kalamata olives. Season with coarse salt and ground pepper. Bring sauce to a boil; reduce heat and simmer until thickened, 8 to 10 minutes. Toss with pasta and serve with grated cheese. Enjoy!