Preheat the oven to 400°F (200°C).

Place the block of feta cheese in the center of a 9x13 inch baking dish. Scatter the cherry tomatoes around the feta.

Drizzle everything with olive oil. Sprinkle the red pepper flakes, salt, and black pepper over the tomatoes. Toss the tomatoes gently to coat. Leave the feta block intact.

Bake for 35 minutes until the tomatoes are blistered and bursting and the feta is soft and lightly golden.

While the feta bakes, cook the pasta in salted boiling water according to package directions. Reserve 1 cup of pasta water before draining.

Remove the baking dish from the oven. Use a fork to break up the feta and smash the tomatoes. Stir into a chunky sauce.

Add the drained pasta to the baking dish and toss to combine. Add splashes of reserved pasta water as needed to loosen the sauce.

Top with torn fresh basil and serve immediately.