Cut the tomatoes in half, peel and finely slice the garlic, then halve and slice the chili (deseed it if you prefer). Crush, pit, and tear the olives into pieces, and place everything into the air fryer basket. Finely chop the basil stalks, saving the leaves for later, and sprinkle them into the basket as well.
Drizzle in 2 tablespoons of olive oil, ½ tablespoon of red wine vinegar, and season with a pinch of sea salt and black pepper. Toss everything together to coat evenly.
Break the feta into three chunks and place them on top of the other ingredients in the basket. Air fry for 15 minutes at 200°C, or until the tomatoes are soft and jammy and the feta turns golden and creamy.
While the vegetables and feta are cooking, bring a pot of salted water to a boil and cook the pasta according to the package directions. Use a slotted spoon to transfer the cooked pasta directly into the air fryer basket with the tomatoes and feta. Tear most of the basil leaves into the basket and toss everything together. Adjust the seasoning to taste, adding a splash of pasta cooking water if needed to loosen the mixture. Divide the pasta among bowls, top with the remaining basil leaves, and drizzle with a little extra virgin olive oil if desired. Serve and enjoy!
