Fill a large pot with water and add some salt, and bring it to a boil. In a separate skillet add a swirl of Extra Virgin Olive Oil and add the chopped garlic, capers, red pepper flakes, chopped Kalamata olives and the anchovies. Stir and simmer on medium heat until the garlic is fragrant and the anchovies have disintegrated. Add the diced tomatoes and stir to combine. When pasta is almost cooked, drain it and add it to the skillet of sauce and stir to combine. If the sauce it too thick, stir in some pasta water. At the last minute stir in a large handful of chopped parsley. To serve, top each serving with a sprinkle of Parmesan cheese.