Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, about 12 minutes. Drain. While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, red pepper flakes, and anchovies. Cook, stirring, until aromatic, 1 to 2 minutes. Add tomatoes, reserved juice, capers, and olives. Bring to a boil. Lower heat to a simmer, and cook, stirring frequently, until slightly thickened, about 5 minutes. Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 2 minutes. Stir in parsley. Serve immediately.
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