1-Preheat the oven to 400°F. Wash the 2 pints cherry tomatoes and place them in a baking dish. Add 2 minced garlic cloves. Drizzle with ½ cup extra virgin olive oil, then season with ¼ teaspoon salt and ¼ teaspoon black pepper. Toss to coat.

2-Place the 8-ounce block of feta cheese in the center of the tomatoes. Drizzle a bit more oil over the top if desired.

3-Bake for 35 minutes. The tomatoes will burst, and the feta will soften into a golden, creamy state. Keep an eye after 30 minutes.

4-Cook the pasta meanwhile. Boil 8 ounces pasta until al dente, about 8-10 minutes. Drain, but save a cup of pasta water.

5-Mix the baked goods. Remove from oven. Mash the feta and tomatoes together with a spoon to form a creamy sauce. Stir in ¼ cup chopped fresh basil.

6-Combine everything. Add the cooked pasta to the sauce. Toss well. If too thick, add reserved pasta water. Garnish with extra basil.

7-Serve warm! Enjoy immediately for best texture.