1 lb twisty pasta (cellentani and rotini are my favorite shapes)
1 cup slow-roasted tomatoes, roughly chopped (or oil-packed sun-dried tomatoes plus 1 large clove of roasted garlic, mashed)
2 large fresh tomatoes, cut into bite-sized pieces
1/4 cup black olives (from a can), roughly chopped
1/2 cup basil leaves, roughly torn or chopped
3/4 cup crumbled feta cheese
1 pinch of mild red pepper flakes (optional)
Fresh ground pepper, to taste (I use 1 tsp)
A drizzle of extra-virgin olive oil
Bring 6 quarts of water to boil in a large pot, and cook the pasta according to package directions. Drain and rinse under cool water. Drain again.
While the pasta is cooking, combine remaining ingredients in a large mixing bowl. Add the cooked pasta, toss, and if necessary add a bit more olive oil to bring everything together. Serve immediately, or refrigerate for up to two days.