Preheat your oven to 400°F (200°C). This ensures your tomatoes roast properly and the feta gets golden and soft.

In a medium-sized baking dish, add the cherry tomatoes and minced garlic. Drizzle with ½ cup olive oil and season with a pinch of salt, black pepper, and red pepper flakes (if using). Toss gently to coat the tomatoes evenly.

Make space in the center of the dish and place the block of feta cheese right in the middle. Drizzle a little more olive oil over the top of the feta and crack some black pepper over it for extra flavor.

Place the dish in the oven and bake for 30–35 minutes, until the cherry tomatoes are blistered and juicy, and the feta cheese is golden and slightly melted.

While the tomatoes and feta are roasting, boil the pasta in a large pot of salted water. Cook until al dente according to the package instructions. Before draining, save about ½ cup of pasta water and set it aside. This will help you create a creamy sauce later.

Drain the pasta and keep it warm.

Once the feta and tomatoes are roasted, remove the dish from the oven. Use a spoon or fork to gently mash the feta and bursting cherry tomatoes together. Stir everything until a creamy sauce forms. The olive oil and tomato juices will blend with the melted feta for a rich, velvety texture.

Add the cooked pasta directly into the baking dish with the sauce. Toss well to coat every piece. If the sauce feels too thick, add a splash of reserved pasta water—just a tablespoon at a time—until it reaches your desired consistency.

Top the dish with fresh basil, a drizzle of olive oil, or a bit of grated Parmesan if you like. Serve the baked feta pasta hot, straight from the dish, or plate it with extra herbs for a bright, fresh touch.