Bring a large pot of water to a boil over high heat. Add a teaspoon of salt to the boiling water.

Add the dry spaghetti to the pot and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Stir occasionally to prevent sticking.

Once cooked, drain the spaghetti in a colander and set it aside. Reserve about a cup of the pasta cooking water for later use.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat.

Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Add the cherry tomatoes and the Greek Seasonning  to the skillet and cook for 3-4 minutes until they start to soften and release their juices.

Stir in the black Kalamata olives and cook for an additional 1-2 minutes.

Add the cooked spaghetti to the skillet with the sauce. Toss well to coat the spaghetti evenly with the sauce.

If the spaghetti seems dry, add a splash of the reserved pasta cooking water to loosen the sauce and help it adhere to the pasta.

Stir in half of the crumbled feta cheese, reserving the rest for garnish.

Transfer the Greek spaghetti to serving plates or a large serving dish.

Garnish with the remaining crumbled feta cheese and fresh chopped basil.

Serve hot.