In a large pot bring water to a boil and cook pasta according to package directions.
In a large skillet, heat the olive oil over medium-high heat. When hot, add the olives, garlic, and capers. Sauté for about 2 minutes until fragrant and the garlic just begins to brown. Add in the tomatoes, sugar, red pepper flakes if using, and salt. Bring to a simmer and cook for 25 to 30 minutes until the sauce has cooked down and darkened in colour If the sauce has become too thick, simply add a bit of water to thin as desired.
Add the cooked and drained pasta to the sauce and toss well to coat. Sprinkle of parmegan and a garnish of parsley or basil.
If your olives have pits, you can either de-pit them before cooking with them or just remember that they have pits when you are eating the dish so that you can pick them out as you eat.