Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Before draining, save 1 cup of the pasta cooking water. Drain the pasta and set it aside to cool slightly.

In a large pan, drizzle some extra virgin olive oil and heat over medium. Add the Navarino Icons Roasted Red Pepper & Tomato Dip and cook for a few minutes until heated through. Cut the tomatoes and add them to the pan along with the reserved pasta water. Season with chili flakes, salt, and pepper.

Let the mixture simmer for about 5 minutes, allowing the tomatoes to soften slightly. Add the cooked pasta to the pan and stir gently. Remove from heat and set aside in the refrigerator to cool properly.

Before serving, stir in the feta cheese and fresh basil leaves. Adjust seasoning if necessary. Serve the pasta garnished with the Kalamon olives and an additional drizzle of Navarino Icons Extra Virgin Olive Oil.