Preheat oven to 400°F (200°C).

In a large oven-safe baking dish, combine cherry tomatoes, olive oil, salt, black pepper, and red pepper flakes. Toss to coat.

Place the whole block of feta cheese in the center of the baking dish, turning it once to coat with the oil.

Bake for 30 minutes until the tomatoes have burst and the feta has softened.

While the tomatoes and feta bake, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 0.5 cup of pasta water before draining.

Increase oven temperature to 450°F (230°C) and bake for an additional 5 minutes until the feta and tomatoes are slightly browned.

Remove the dish from the oven and immediately add the minced garlic.

Use a fork to mash the feta and tomatoes together, stirring until they form a creamy, cohesive sauce.

Add the cooked pasta and fresh basil to the baking dish. Toss well, adding reserved pasta water if the sauce is too thick.

Serve immediately while hot.