In a skillet, sauté garlic with olive oil and chili to taste, taking care that it does not get too brown. Add capers and anchovy fillets and continue cooking for two more minutes. Turn up the heat and add peeled plum tomatoes. If necessary, add salt and continue cooking on a high heat for around 5 minutes, mixing now and again and adding the olives. Meanwhile, cook pasta according to package directions. Drain pasta and dress with the sauce and a sprinkle of parsley.