Heat olive oil in a large skillet over medium heat until it shimmers and releases a fragrant aroma.
Add finely chopped garlic to the skillet and cook for about 30 seconds, stirring constantly, until fragrant but not browned—avoid bitterness.
Pour in the halved cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they start to burst and release their juices, creating a smoky, oozing sauce.
Add chopped Kalamata olives, drained capers, and red chili flakes. Stir well and cook for another 2 minutes, allowing flavors to meld and the oil to turn spicy and fragrant.
Squeeze lemon juice into the skillet and stir, cooking for 1 minute, so the bright citrus aroma infuses the sauce.
If the sauce thickens too much, splash in a small amount of hot pasta water or vegetable broth to loosen it, aiming for a glossy, coat-your-pasta consistency.
Finish by adding lemon zest for a fresh pop of flavor, adjusting seasoning if needed, then turn off the heat and let the sauce sit for 2 minutes to meld all the flavors together.
Serve immediately over cooked pasta or spread onto toasted bread, garnished with extra lemon or herbs if desired, enjoying the vibrant, saucy, and spicy dish.
