Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large oven-safe baking dish, place the block of feta cheese in the center. Scatter the cherry tomatoes around the feta.
Step 3: Drizzle 1/4 cup (60ml) of the olive oil over the tomatoes and feta. Add the minced garlic and red pepper flakes. Season lightly with salt and pepper (remember feta is salty!). Toss the tomatoes gently to coat.
Step 4: Bake for 30-35 minutes, or until the tomatoes have burst and softened, and the feta is bubbly and lightly golden.
Step 5: While the feta and tomatoes are baking, cook the pasta according to package directions in salted water. Reserve about 1 cup of the starchy pasta water before draining.
Step 6: Carefully remove the baking dish from the oven. Using a fork, gently mash the roasted feta and tomatoes together to create a creamy sauce.
Step 7: Add the cooked, drained pasta to the baking dish along with the remaining 1/4 cup (60ml) olive oil. Toss everything together until the pasta is well coated with the sauce.
Step 8: If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
Step 9: Stir in the fresh basil leaves. Serve immediately, garnished with extra basil if desired.