Preheat your oven to 400°F (200°C). Place the block of feta in the center of a baking dish and surround it with cherry tomatoes. Drizzle everything lightly with olive oil and sprinkle with a pinch of salt and pepper.
Slide the dish into the oven and bake for about 25–30 minutes, until the feta is golden and beginning to melt, and the tomatoes are bursting and caramelized around the edges.
While the feta and tomatoes are baking, cook your pasta in a large pot of boiling salted water until al dente. Drain the pasta, but save a cup of the pasta water.
Remove the baked feta and tomatoes from the oven. Carefully transfer the feta and tomatoes to a large bowl or keep in the baking dish. Use a spoon to stir and mash the feta into the roasted tomatoes, creating a creamy, flavorful sauce.
Add the minced garlic to the warm feta and tomato mixture, stirring to incorporate, allowing the aroma of garlic to develop.
Pour the cheesy tomato sauce over the cooked pasta, tossing to coat evenly. If the sauce is too thick, splash in some reserved pasta water to loosen it up and make it silky.
Taste for seasoning and adjust with salt and pepper as needed. Sprinkle with fresh basil leaves for a burst of herbal freshness, if desired.
Serve immediately, enjoying the creamy feta sauce with the burst cherry tomatoes and al dente pasta—perfect for a cozy and colorful meal.
