2-1/2 cups orecchiette pasta
1 can large pitted black olives, sliced
2 c. cherry tomatoes, sliced in half
1/4 c. sliced sun dried tomatoes in olive oil
6 oz. feta cheese
olive oil, for drizzling
Cook the pasta according to directions. Toss with olive oil and set aside. Put the tomatoes in a medium sized pot and cook on high heat for a couple minutes. Add the olives and sun dried tomatoes along with the olive oil they are in. Cook until the tomatoes are soft and everything is heated throughout. Scoop onto the pasta and then crumble the feta on top. Drizzle with olive oil and shake pepper over. Serve immediately.