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Sprinkle some olive oil in a non-stick pan, add the garlic clove a dash of chili peppers flakes. Let it warm and release the flavor at low heat, then add the fresh tomatoes roughly chopped up.
Add the oregano, salt to taste and let it sweat for 3-4 min. At this point add the olives and capers and let it sweat for 5-6 min more.
In the meantime cook the spaghetti according to the instruction packet (don’t forget to cook them 'al dente') and when ready, drain them and place them in the pan with the sauce.
Stir it for a few seconds to let the sauce mix well with the pasta, then add the crumbled feta. Add another sprinkle of raw olive oil if needed.