Preheat your oven to 400°F (200°C).

In a large baking dish, add 2 pints of cherry tomatoes. Drizzle with ¼ cup olive oil, then season with a pinch of salt, pepper, 1 teaspoon oregano, zest of half a lemon, and 2 minced garlic cloves. Toss everything together to coat evenly.

Place the block of feta cheese right in the center of the dish, nestled among the tomatoes. Drizzle a little more olive oil over the top and add a touch more black pepper. No need to add extra salt—the feta brings plenty on its own.

Place the dish in the preheated oven and bake for 35–40 minutes, or until the tomatoes have burst and are juicy, and the feta is golden and soft.

The cheese will be creamy and slightly caramelized, and the tomatoes will have released their sweet juices to create the base of your sauce.

While the sauce bakes, bring a large pot of salted water to a boil and cook 8 ounces of pasta according to package directions. Orecchiette works beautifully because it catches the sauce in each bite, but feel free to use penne, rigatoni, or shells.

Before draining, reserve ¼ cup of pasta water to help emulsify the sauce later.

Once the feta and tomatoes are done, remove the baking dish from the oven.

Add ¼ cup packed chopped fresh basil directly into the hot dish. Stir everything together until the cheese and tomatoes form a creamy, luscious sauce.

Add the drained pasta and a bit of the reserved pasta water, tossing everything together until evenly coated.

Taste and adjust seasoning if needed. Serve warm with a chiffonade of fresh basil on top and a few cracks of black pepper for a final flourish.