Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente, typically 8-10 minutes. Drain and set aside.

Heat olive oil in a deep skillet over medium heat until it shimmers.

Add minced garlic and sauté for approximately 30 seconds until fragrant.

Stir in chopped tomatoes and bring to a gentle simmer. Cook for about 5 minutes.

Add drained capers, sliced olives, and crushed red pepper flakes. Cook for another 2 minutes.

Push sauce to one side and add calamari rings. Cook for 2-3 minutes until opaque.

Gently stir the calamari into the sauce and season with salt and pepper.

Add drained spaghetti back into the skillet and toss with the calamari and sauce for 1-2 minutes.

Serve hot, garnished with olive oil or fresh herbs as desired.