Chop tomato into bite sized pieces about 1 inch each. Make sure you knife is sharp as it’s the key not to squishing ripe tomatoes. Transfer to a large bowl.
Seed and chop sweet bell peppers of any color. Chop basil. Grate rather than mince garlic because it mixes well with feta and that’s a match made in heaven.
Cook pasta in a large amount of salted water in large pot so it doesn’t stick together. Let it float freely and stir a few times.
Cook al dente, firm to a bite.
Combine and toss. No need to let pasta cool. When warm pasta hits feta cheese, it melts it into delicious garlicky creamy sauce. A bit of pasta water transferring with pasta is fine.