Put the pasta on to boil in plenty of boiling, salted water.
Warm 1tbsp of the oil in a large pan over a medium heat. Add the onion, garlic, oregano and a good pinch of salt and pepper and fry gently for a couple of minutes.
Once the onions are soft, Add the chickpeas and fry for a further couple of minutes.
When the chickpeas are warmed through, add the passata.
Stir and bring up to a simmer. The passata is fresh tasting and delicious and doesn't need to be 'cooked out' like lots of cheaper tomato products.
When the pasta is firm but cooked, drain well and add to the dish with the capers.
Stir well and finish by drizzling with the remaining oil, then topping the crumbled feta, a good mill of pepper, and a sprig of basil.
Serve hot, or chill and serve cold. Either way, it's delicious!