Vegetarian Version:
1. In a large bowl, mix tomatoes, olives, feta, capers, parsley, salt, and pepper.
2. Cook spaghetti according to package until al dente; drain.
3. Heat olive oil over moderately low heat; add garlic and cook for one minute.
4. Toss spaghetti with garlic oil and tomato mixture; serve warm or at room temperature.

Meat Sauce Version:
1. Heat olive oil in a pot over medium, add onion, cloves, allspice, cinnamon stick, bay leaves, and salt; sauté until onions are translucent.
2. Add garlic and cook for another minute.
3. Stir in tomato paste, then ground beef; cook until no longer pink.
4. Add red wine, cook until evaporated, then add tomatoes, salt, pepper, sugar, and hot water. Simmer uncovered for about one hour.
5. Remove whole spices and stir in oregano.
6. Boil spaghetti slightly beyond al dente, drain, and toss with olive oil.
7. In a casserole dish, layer half the pasta, sprinkle with cheese, add remaining pasta, sprinkle more cheese, and dust with cinnamon.
8. Heat remaining olive oil until shimmering and drizzle over pasta.
9. Serve with meat sauce spooned generously on top.