Pasta dishes are always a good idea!
Make the pasta al dente in enough salted water and rinse well. Cut or chop the dried tomatoes and olives. Stir the crushed garlic cloves with the paradeis pulp and the vinegar, add 2 tbsp. water and 10 tbsp. oil, season with salt and pepper and stir the whole thing again. Mix the pasta with the crumbled feta, the tomatoes and the olives, stir in the sauce and let the salad stand for at least 2 hours. Sauté sage leaves in oil and sprinkle on top.