Heirloom Tomato–Basil Pasta with Olives and Feta

Ingredients

• 1 cup crumbled feta
• 1 pound orecchiette pasta
• 2 garlic cloves, minced
• ¼ cup fresh basil, thinly sliced
• ¹/₃ cup olives, pitted and coarsely chopped
• ½ teaspoon freshly ground black pepper
• 1 ½ teaspoons kosher salt
• + 2 more ingredients
• • ¼ cup extra-virgin olive oil
  • 2 pounds ripe heirloom tomatoes

Cut tomatoes into small dice. Combine tomatoes and any accumulated juices with olive oil, salt, and pepper in a large nonreactive bowl, stir gently to coat well, and let sit at room temperature at least 10 minutes or up to 3 hours before serving. When tomatoes are ready, add olives, basil, and ...

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