Instructions:
- Preheat the oven to 400°F (200°C).
- Arrange the cherry tomatoes in a large, oven-safe baking dish, creating a slight well in the centre.
- Place the entire block of feta directly into the centre well among the tomatoes. Scatter the whole garlic cloves around the feta.
- Sprinkle the dish generously with dried oregano and red pepper flakes (if using), and freshly ground black pepper. Do not add salt to the feta/tomatoes.
- Drizzle the olive oil liberally over the tomatoes and feta.
- Bake for 30 to 35 minutes, or until the tomatoes have burst open and the feta is soft and slightly golden on top.
- While baking, cook the pasta in well-salted boiling water according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining the pasta.
- Remove the baked dish from the oven. Use a fork or spatula to vigorously mash and stir the melted feta, roasted tomatoes, and garlic until a rustic, creamy sauce forms. Add a splash of the reserved pasta water if the sauce is too thick.
- Add the drained, hot pasta directly to the baking dish. Toss everything thoroughly until the pasta is completely coated in the creamy sauce. Add more reserved pasta water, tablespoon by tablespoon, if needed for glossiness.
- Stir in most of the fresh basil. Taste and add a tiny pinch of additional salt only if absolutely necessary. Serve immediately, drizzled with extra olive oil and the remaining fresh basil leaves.