Cook the pasta according to package directions until al dente
While the pasta is cooking, heat the oil in a saucepan. Add the garlic and red pepper and toss until the garlic turns lightly golden.
Add the powdered seaweed and stir for another minute.
Add the tomatoes, olives, oregano, parsley, and capers. Cook over medium heat until the tomatoes release their juices and the juices start to thicken.
Add the tamari and more salt, if needed. Season with ground black pepper.
Add the pasta to the sauce, toss to coat, and turn off the heat. Garnish with more parsley if you like, and serve hot.