In a large saucepan, heat the olive oil over medium heat. Add the garlic and saute briefly until light golden brown and fragrant. Add the tomatoes and break up any large pieces of tomato with a spoon. Bring the mixture to a boil.

Add the olives, capers, olive brine, soy sauce, red pepper flakes, and salt and pepper (to taste) to the mix. (Depending on your taste, you may not want any additional salt.) Stir, reduce the heat so the mixture is simmering, and simmer, uncovered for 20 minutes.

Meanwhile, fill a large pot with water and bring it to a boil. Cook the spaghetti to taste, drain it, and return it to the pot.

When the sauce is finished, combine it with the pasta, reserving about 1/2 cup of the pasta. Stir to combine. Divide into four servings, adding a little bit of the reserved sauce to top off each serving. Serve immediately.