Bring a pot of water to boil.
In a pan heat 2 tablespoons of EVOO, add the garlic and chili.
Once the garlic turns golden add the onion and cook until soft (add a little water if needed). Then add the Peppers and cook on high flame for about 15 minutes.
Rinse the capers under running water, drain the olives and add to the sauce.
Add the salt to the boiling water add the pasta and cook for 5 minutes, mixing often.
Save 1 cup of the pasta cooking water.
Drain the pasta and add to the sauce, toss and add a few tablespoons of the saved cooking water (you can always add more if you need moisture).
Toss and cook for about 2 minutes.
Drizzle with EVOO, sprinkle with crumbled feta and garnish with basil leaves.
