Wash the cherry tomatoes and cut them in half. Rinse the basil and olives. Finely chop the garlic. Rinse the capers under running water to remove excess salt.

In a skillet, heat the two tablespoons of olive oil and sauté the garlic. Add all the ingredients and cook, covered, for 10 to 15 minutes.

Cook the spaghetti in plenty of boiling water and drain when al dente. Add the spaghetti directly to the skillet with the tomatoes and olives. Toss for a few minutes to combine the flavors. Plate and serve.