Begin by bringing a large pot of salted water to a boil. Add 12 oz. of dry spaghetti and cook until al dente, about 8-10 minutes. Reserve about 1 cup of pasta water, then drain the spaghetti.

Heat 6 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add 1.5 tablespoon minced garlic and sauté for about 1 minute until fragrant.

Incorporate 1.5 lbs diced roma tomatoes, 0.5 cup sliced black olives, and 0.25 cup sliced kalamata olives. Stir gently and cook for 4-5 minutes until the tomatoes soften.

Add the drained spaghetti to the skillet and toss with the garlicky mixture. Gradually mix in reserved pasta water until the sauce reaches your desired consistency.

Remove from heat and fold in 5 oz. crumbled feta cheese, 0.25 cup minced parsley, and 0.25 cup fresh basil ribbons. Adjust seasoning with salt and pepper to taste.

Divide into bowls and garnish with extra herbs and a drizzle of olive oil if desired. Serve warm.