In a large glass or plastic bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.

In a large pot of salted boiling water, cook spaghetti until al dente, about 10-12 minutes; drain.

Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

For Spaghetti with Tomatoes, Black Olives, Garlic, and Mozzarella - Use 3/4 pound fresh mozzarella cheese, cut into 1/4-inch pieces, in place of the feta.

For Spaghetti with Tomatoes, Olives, Garlic, Feta, and Fresh Herbs - Use 1/4 cup chopped fresh basil or 3 tablespoons mixed chopped fresh herbs, such as tarragon and chives, in place of the parsley.