1-Bring a large pot of salted water to a boil and cook 12 oz of dry spaghetti according to package instructions until al dente, which usually takes 8-10 minutes.

2-While the pasta cooks, heat 6 tablespoons of olive oil in a small skillet over medium-low heat and sauté 1 1/2 tablespoons of minced garlic (about 4 cloves) until lightly golden, about 1 minute.

3-Drain the pasta and transfer it to a large serving bowl.

4-Add the garlic and olive oil mixture, then mix in 1 1/2 pounds of tomatoes (seeded and cut into 1/2-inch pieces), 1/2 cup sliced black olives, 1/4 cup sliced kalamata olives, 5 oz crumbled feta cheese, 3 tablespoons drained capers, and 1/4 cup finely minced fresh parsley.

5-Toss everything together to evenly coat, seasoning with salt and pepper to taste.

6-Finally, stir in 1/4 cup fresh chopped basil ribbons before serving to add a burst of flavor.