Method:

1. Cook the Pappardelle
Bring a large pot of salted water to a boil. Cook the pappardelle for 5-8 minutes, or until al dente. Reserve 1/2 cup of pasta cooking water before draining.

2. Prepare the Sauce
While the pasta cooks, heat the olive oil in a pan over medium heat. Add the Kalamata olives, allowing them to soften and release their flavours for about 3-4 minutes.
Once the olives are heated through and fragrant, add the jar of sweet red pepper and spicy tomato paste. Stir for another 2-3 minutes to infuse the sauce.
Add a splash of pasta cooking water and cook the sauce until it reaches the desired consistency.

3. Combine
Add the drained pappardelle to the pan with the sauce and let it cook on low heat for another 2-4 minutes. If necessary, add some of the reserved pasta cooking water until the sauce reaches the desired consistency, not too loose not too thick.

4. Serve
Gently mix the pasta onto your plate. Generously pour the sauce on top, then grate the feta over the pasta. Finish with a touch of olive oil and a sprinkle of fresh oregano.