Start by draining the San Marzano tomatoes from their juice in a bowl. Crush the tomatoes into chunky pieces.

In a large skillet, heat 3 tablespoons of extra-virgin olive oil over medium heat. Add chopped shallots and a pinch of sea salt, sauté for about 4–5 minutes until translucent. Stir in minced garlic, red pepper flakes, capers, and Kalamata olives; cook for an additional 2 minutes.

Stir the crushed tomatoes into the skillet and let the sauce simmer for 8–10 minutes until it thickens slightly.

While the sauce simmers, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions, usually around 8–10 minutes until al dente. Reserve 1 cup of pasta water before draining.

Add the drained spaghetti directly into the skillet with the sauce. Toss everything together, gradually adding in ½ cup of reserved pasta water to achieve the desired consistency.

Remove from heat and stir in freshly chopped parsley. Serve immediately, garnished with extra parsley.