Cook the pasta in boiling salted water according to packet instructions.
Meanwhile make the sauce, finely chop the tomatoes and scoop into a bowl. Add the garlic clove, herbs, vinegar and oil and season. Leave to macerate. Drain the pasta – not too thoroughly – and return to the pan.
Tip the tomato mixture into the pan and gently warm over a low heat to coat the pasta and mix the sauce. Serve in bowls with the feta crumbled over, if using.
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