Cherry tomatoes roast down into a jammy, caramelized sauce, softened with garlic and a good drizzle of olive oil until every corner of the baking dish turns rich and deeply savory. That base gets smashed and stirred together into a creamy, clingy sauce that coats each piece of pasta perfectly, no cream or heavy stirring required. A splash of reserved pasta water loosens everything to that ideal, glossy consistency, and torn basil plus a little lemon zest brighten the whole dish right before serving. It's an easy, one-dish dinner that comes together mostly hands-off in the oven, and it fits neatly into a vegan spread. Serve it straight from the baking dish for the full effect — bubbling, fragrant, and built for scooping up with every forkful.
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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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