Pre-heat the oven to 375 F. and wash the tomatoes.
Cut the tomatoes in half.
Measure your vinegar and pepper flakes.
Mince the garlic.
In a large bowl combine the tomatoes, oil, vinegar, garlic and red pepper flakes.
Pour the mixture in a large baking dish and roast in the oven for 45 minutes.
While the tomatoes are roasting chop the parsley.
Pit and chop the olives.
Toast the pine nuts on medium heat until they are lightly browned.
Measure the cheese, capers and olives and set aside.
Cook the pasta in a large pot of salted water until it is just cooked, still firm.
The tomatoes are cooked when soft to the touch.
Drain the pasta and return to the pan and over medium heat add the tomatoes, olives, capers and parsley.
Stir until the ingredients are mixed and heated through.
Add the feta cheese and pine nuts and serve with your favorite crusty bread.