Collect and measure all the needed ingredients. Then cook the pasta to package directions.
In a large skillet, warm 1 tbsp. olive oil. Then add the grape tomatoes and garlic cloves. Cook them until the tomatoes burst (see picture for reference). Set them aside.
In a small to medium pan, warm another 1 tbsp. of olive oil. Add in the capers and olives and fry them for a couple of minutes.
To the first large pan (with tomatoes), add the capers, olives, and pasta. Toss well to combine. (if you find the sauce a bit dry, pour a couple of extra tablespoons of olive oil).
Serve topped up with black pepper and freshly chopped parsley. Add salt to taste if needed.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.