Preheat your oven to 400°F (200°C). This temperature will help roast the tomatoes and melt the feta perfectly.

In a large pot, bring water to a boil and add 1 tablespoon of salt. This will season the pasta as it cooks.

Add 12 oz of pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Once cooked, reserve 1 cup of pasta water, then drain the pasta in a colander and set aside.

In a baking dish, combine 2 cups of halved cherry tomatoes, 1/4 cup of olive oil, 4 minced garlic cloves, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes. Season with salt to taste.

Place the block of feta cheese in the center of the tomatoes. Drizzle a little more olive oil over the feta.

Bake in the preheated oven for 25 minutes, or until the tomatoes are blistered and the feta is soft and slightly golden.

Remove the baking dish from the oven. Using a fork, mash the baked feta and tomatoes together until creamy and well combined.

Add the cooked pasta to the baking dish, along with reserved pasta water a little at a time until you reach your desired consistency.

Toss everything together until the pasta is well coated with the creamy sauce.

Serve immediately, garnished with chopped fresh basil.