Preheat your oven to 204 °C (200 °C). Toss the cherry tomatoes, minced garlic, and red pepper flakes with most of the olive oil directly inside a large baking dish. Season with a pinch of salt and black pepper.

Clear a small space in the center of the baking dish and place the whole block of feta cheese there. Drizzle the remaining olive oil over the top of the feta.

Bake in the preheated oven for 30 minutes, or until the tomatoes have split open and the feta looks soft and lightly golden on top.

While the sauce is roasting, cook the pasta in a large pot of boiling salted water according to the package instructions until al dente. Reserve 120 ml of the pasta cooking water before draining.

Remove the baking dish from the oven. Use a sturdy fork or spoon to mash the roasted feta and burst tomatoes together, mixing vigorously until a smooth, uniform sauce forms.

Add the drained pasta and fresh basil to the baking dish. Toss everything together thoroughly until the pasta is fully coated in the creamy tomato-feta sauce. Serve warm.