Slice and dice all of the sauce ingredients. Get a large pot of salted water boiling.
Fry the garlic and chilli in a large pan with 1 tbsp extra virgin OO on a low heat. Season with pepper.
Add the olives, capers and parsley to the pan. Give it a good stir for a minute then add the tomatoes and extra water. Let it bubble away on a medium/low heat.
Get the pasta cooking in the water.
Fold the feta through the sauce.
When the pasta has a few minutes of cooking time remaining, ready a second pan and add about 25g of butter. Once the butter has melted ad the basil leaves. Season with fish well and fry on both sides until cooked through.
Drain the pasta, and put it on a large platter, topped with the rich tomato sauce and then the fish with all the buttery goodness.
Notes: Serve this with a rocket, parmesan and avocado salad.
