Pasta with Heirloom Tomatoes, Olives and Olive Oil

Serves:5

• 500 g pasta of your choice
• 10 heirloom tomatoes, halved
• 2 cups Navarino Icons Olives, drained and pitted
• 1 cup Greek feta, coarsely grated
• 1 cup Navarino Icons Estate Grown Extra Virgin Olive Oil
• Navarino Icons Sea Salt with rosemary
• Pepper

Cook pasta in salted water and drain. Add the extra virgin olive oil, the Kalamon olives and the feta cheese. Serve with a side dish of crispy green salad or a tomato salad with extra virgin olive oil and cumin dressing.