This was decent, but surprisingly bland given the feta and olives. The amount of pasta water was a bit much, I think, and it might have dulled the flavors a bit. To salvage it, I cooked up a few strips of bacon and crumbled them into the pasta, added a couple teaspoons of the bacon fat, and added 5 or 6 chopped sun-dried tomatoes. That made it much better, although the leftovers still weren't very good. I think this recipe would be much better if the feta were incorporated into a sauce instead of just diluted with pasta water.