Heat the oven: Preheat to 400°F (200°C). Choose a baking dish that’s large enough to hold the tomatoes in a single, snug layer with the feta in the center.

Assemble the bake: Add cherry tomatoes, smashed garlic cloves, and olives to the dish. Drizzle with olive oil, then sprinkle with red pepper flakes, oregano, a pinch of salt, and black pepper.

Nestle the feta: Place the feta block in the center of the dish. Drizzle a little more olive oil on top and a light sprinkle of pepper.

Roast: Bake for 30–35 minutes, until the tomatoes burst and the feta is soft and lightly golden at the edges.

Cook the pasta: While the dish bakes, bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain.

Make the sauce: Once the baking dish is out of the oven, use a spoon to mash the feta and burst tomatoes together, stirring to create a creamy sauce. Fold in the olives and garlic.

Toss with pasta: Add the hot pasta to the baking dish and toss until coated. If the sauce feels thick, add a splash of pasta water to loosen.

Finish: Stir in torn basil leaves and, if using, lemon zest and a small squeeze of lemon juice. Taste and adjust salt, pepper, and heat.

Serve: Drizzle with a touch more olive oil and garnish with extra basil. Serve immediately.