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To make the sauce, add 3 tbsp of the olive oil to a medium saucepan set on a medium heat. Add the garlic and gently sauté for 2 minutes, stirring regularly until soft. Add the rose harissa, passata and flaked sea salt. Simmer gently for 15 minutes
To make the feta salsa, roughly crumble the feta and add to a mixing bowl. Add the remaining olive oil, olives, basil, black pepper and balsamic vinegar and stir to combine
Meanwhile, bring a large saucepan of water to the boil with 1 tablespoon table salt. Add the pasta and cook for 7–10 minutes until al dente, reserving 200ml of the cooking water
Drain the pasta and return to the pot along with the tomato sauce and reserved water. Place on a low heat and stir until the sauce coats the pasta evenly. Taste for seasoning before distributing between 4 bowls and drizzling over the feta salsa to garnish