In a pan, heat 3 tablespoon oil and sauté crushed garlic until golden brown.
Add 1 cup pasta sauce, 1 teaspoon paprika, ½ red chili flakes, and ½ teaspoon cumin powder. Cook for about 10 minutes until sauce thickens. Stirring occasionally.
Add to sauce, 1 cup halved tomatoes, 2 teaspoons capers, and ¼ cup pitted olives. Mix well.
Add 1 teaspoon salt and 2 teaspoon sugar. Cook for 5 minutes. Stir in half ½ tablespoon chopped parsley and lemon zest.