Pasta with Tomatoes, Kalamata Olives and Feta

3 tomatoes, seeded and cut into 1/2-inch pieces
1/2 c Kalamata olives, pitted and halved
4 oz crumbled feta cheese
3 Tbsp drained capers
3 Tbsp fresh chopped flat-leaf parsley
3 Tbsp fresh chopped parsley
3 Tbsp fresh chopped chives
1/4 tsp salt
1/4 tsp ground black pepper
3/4 lb spaghetti (or your favorite shape)
6 Tbsp olive oil
3 cloves garlic, minced

In large bowl, combine tomatoes, olives, feta, capers, parsley, basil, chives, salt and pepper. Heat the olive oil over moderately low heat. Add garlic and cook, stirring for about 1 minute. Cook pasta until just done, about 12 minutes. Drain. Add cooked pasta and garlic oil to the tomato mixture and toss. Garnish with additional herbs.