Instructions

1. 1

   Heat the oven to 200 °C. Tip the cherry tomatoes into a baking dish along with the garlic cloves, left in their skins and lightly crushed.

2. 2

   Settle the block of feta in the middle, pour over the olive oil and scatter with oregano, chilli flakes and pepper. Turn the feta once so it is slicked all over.

3. 3

   Bake for 35 minutes, until the tomatoes have burst and the feta is patched with gold at the edges. You want the tomatoes slumped and leaking juice — that juice becomes the sauce.

4. 4

   About 12 minutes before the oven timer goes, cook the pasta in well-salted water until al dente. Scoop out 150 ml of the cooking water before draining.

5. 5

   Pull the dish from the oven, squeeze the garlic out of its skins and mash everything together with a fork into a creamy, blush-pink sauce.

6. 6

   Fold through the pasta, loosening with the reserved water until every tube is coated. Tear over the basil and serve immediately.