This one-pan bake leans on jammy, oven-burst cherry tomatoes and smashed garlic, both bathed in extra-virgin olive oil until they collapse into a rich, saucy base. Creamy feta bakes alongside until soft and golden-edged, then gets smashed right into the tomatoes for a sauce that clings to every piece of pasta without any cream or butter involved. A scoop of starchy pasta water loosens everything into silky perfection, and torn basil with a little lemon zest brightens the whole dish at the end. It's the kind of low-effort, high-flavor dinner that leans on good olive oil, vegetables, and simple pantry staples rather than heavy dairy or processed shortcuts. Straight from the baking dish to the table, it's a genuinely solid pick for a Mediterranean-style spread.
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Preheat the oven to 400°F (205°C). Place the cherry tomatoes and smashed garlic cloves in a 9x13-inch baking dish. Drizzle with about 4 tablespoons of the olive oil, then sprinkle with the red pepper flakes, salt, and black pepper. Toss to coat.
Nestle the block of feta in the center of the tomatoes. Drizzle the remaining olive oil over the feta. Bake for 35–40 minutes, until the tomatoes have burst and are jammy with caramelized edges and the feta is soft, golden at the corners, and easily pierced with a fork.
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