To prepare cheese and olive spaghetti pasta, cook the spaghetti as per instructions on packet, in a large pot, al dente. Drain.
Heat the olive oil in a wok/kadai, add garlic and cook for a minute.
Add the chili flakes and stir for about ten seconds.
Immediately toss in the pasta and all the ingredients except the cheese and basil leaves. Mix well together for a minute or two.
Take off the fire and put into a serving dish.
Drizzle a bit of olive oil over the pasta.
Add crumbled feta cheese and grated parmesan cheese over the pasta. Add the basil leaves and stir through the cheese and olive spaghetti pasta.
Serve hot with fresh Insalata Caprese Salad and rosemary focaccia bread for a weeknight dinner.