Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large oven-safe baking dish, scatter the cherry or grape tomatoes. Place the block of feta cheese in the center of the tomatoes.
Step 3: Drizzle generously with olive oil over the tomatoes and feta. Add the minced garlic (if using) among the tomatoes. Season the tomatoes with salt, black pepper, and red pepper flakes (if using). Do not salt the feta at this stage as it is already salty.
Step 4: Bake for 30-35 minutes, or until the tomatoes have burst and are slightly shriveled, and the feta is soft, bubbly, and lightly golden.
Step 5: While the feta and tomatoes are baking, cook the pasta according to package directions in a large pot of salted boiling water until al dente. Reserve about 1/2 cup of the pasta water before draining.
Step 6: Carefully remove the baking dish from the oven. Using a fork or the back of a spoon, mash the roasted tomatoes and feta together in the dish to create a creamy sauce.
Step 7: Add the drained cooked pasta to the baking dish. Toss everything together thoroughly until the pasta is well coated. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
Step 8: Stir in a generous handful of fresh basil leaves. Serve immediately, garnished with extra fresh basil if desired.