Slowly heat the olive oil in a saucepan. Gently sauté the whole garlic cloves as well as the parsley. Before the garlic takes color, add the diced tomatoes and let them get hot. Now stir the capers, olives and peppers into the tomato sauce, season with salt and add pepper. Simmer at low temperature for 25 min. Pour a little warm water as needed.
Cook the spaghetti in salted water until al dente. Drain and serve with the sauce. Sprinkle with grated Parmesan and bring to the table.
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