Pre-wash and spin dry the parsley.

If using, cut up the nori into tiny pieces using kitchen shears and set aside.

Smash the garlic cloves under the flat blade of a large chef's knife and remove the papery skin. Finely mince the garlic.

Bring a large pot of water to a boil, covered, and add 1 T. (5 g) kosher or sea salt.

Add the pasta to the boiling water, bring back to a boil, and add a few drops of olive oil to keep it from sticking. Using a wooden spoon keeps the pasta intact. Stir frequently with a wooden spoon, and cook until al dente.

Before draining, remove about 1/4 C. (60 ml) of pasta water to add to the sauce. The starch from the pasta water helps the sauce cling to the pasta.

Drain the pasta and rinse briefly with cold water. Drizzle with a little olive oil, shaking the colander to drain the water and stirring to coat the strands.

While the water is coming to a boil and you are cooking the pasta: Add olive oil to a large skillet or saute pan on medium heat. Once the oil is shimmering, turn down the heat to medium-low, adding the garlic and the minced nori. Cook, stirring frequently, until the garlic is golden brown, about 5 minutes.

Add the tomatoes, olives, and capers, stir well. Turn up the heat to medium. Cook the sauce until the pasta is done.

Add the drained pasta to the sauce.

Finely chop the parsley, then toss with the pasta.