Place a large skillet over medium heat and add in olive oil. Once oil is heated, add in garlic and anchovy filet(s). Cook until anchovies mainly dissolve into oil.
Over the skillet, crush the whole tomatoes with your hands. Pour in about half of the sauce from the can. Use a wooden spoon to further "crush" the tomatoes. Add in about 1 tsp of the oil from the anchovy tin and the rest of the ingredients (parsley, capers, olives and salt and pepper). Simmer for about 10-15 minutes or until liquid from the sauce is evaporated.
Once the sauce is evaporated, add in the zucchini noodles and cook for about 2-3 minutes or until zucchini begins to soften. Enjoy!
*Traditionally, this recipe calls for black or green olives, but I think Kalamatas give it an extra kick and saltiness.