Cut the tomatoes in half after washing them under running water and place them in a pan with the garlic and a splash of oil.

Sauté them in the pan for a few minutes, add the basil leaves, and season with salt; turn off the heat.

Meanwhile, cook the pasta in plenty of salted water, drain it al dente, and toss it in the pan with the tomatoes and basil.

In a bowl, place the drained olives, diced feta, and sliced onion.

Combine the pasta and, after mixing everything together, let it rest for about ten minutes.

Add a splash of raw oil, give it a final stir, and place in containers to take away.