Preheat your oven to 400°F (200°C). In a 9x13 inch baking dish, combine the cherry tomatoes, whole garlic cloves, olive oil, dried oregano, and red pepper flakes.

Nestle the block of feta cheese into the center of the tomatoes. Drizzle a tablespoon of olive oil over the feta and season the entire dish generously with salt and pepper.

Bake for 30 to 35 minutes, or until the tomatoes have burst and softened, and the feta is creamy and slightly golden around the edges.

While the dish bakes, cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.

Once baked, remove the dish from the oven. Carefully remove the garlic cloves (optional, taste one first) and place the feta and tomatoes into a large bowl. Use a fork to mash and stir the baked ingredients together until a thick, creamy sauce forms, incorporating some of the roasted cherry tomato juices.

Add the drained pasta to the sauce mixture. Toss well, adding reserved pasta water (start with 1/2 cup) a little at a time until the sauce coats the pasta beautifully.

Serve immediately, garnished with fresh chopped basil and an extra drizzle of good quality olive oil, if desired.