Preheat your oven to 200°C (400°F). Place the cherry tomatoes in the baking dish and drizzle them with olive oil. Add the garlic cloves, a pinch of salt, black pepper, and chili flakes if you’re using them. Toss everything gently so the tomatoes are well coated, then nestle the block of feta right in the center. I always give the feta a tiny drizzle of olive oil too.

Slide the dish into the oven and bake for about 30 minutes. You’ll know it’s ready when the tomatoes have burst and look soft and glossy, and the feta has turned creamy and lightly golden on top. The smell at this stage is incredible, warm and savory with a hint of sweetness from the tomatoes.

While the feta and tomatoes are baking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Before draining, reserve about half a cup of the pasta cooking water. This little step can make all the difference later.

Remove the baking dish from the oven and use a spoon to gently mash the feta and tomatoes together. Everything should blend into a creamy, rustic sauce. If it looks a bit thick, add a splash of the reserved pasta water to loosen it up.

Add the hot pasta directly to the baking dish and toss until every piece is coated in that creamy feta-tomato sauce. Taste and adjust seasoning with more salt or pepper if needed. Finish with fresh basil leaves, tearing them gently to release their aroma.