2 lbs ripe tomatoes
2-3 garlic cloves
¾ cup torn basil leaves
¾ cup extra virgin olive oil
¾ lb dried whole grain pasta
1 ½ cup Bulgarian sheep’s Feta cheese, crumbled
1 cup Kalamata olives
Core tomatoes, and then cut into ½ inch dice. Add tomatoes to a large bowl with sealable lid and add garlic, basil leaves, S&P, ½ cup olive oil. Cover and shake to mix well.
Cook pasta in boiling salted water until it is done. Drain pasta and place into a large serving bowl. Shake tomato sauce and pour over pasta, add feta, olives and drizzle with remaining olive oil.