Preheat the oven to 465F° with the baking rack in the middle.

In a 7"x10" baking dish (or something similar size) toss together 16 oz of cherry tomatoes, 1/2 a chopped onion, 5-6 garlic cloves, 1/2 tsp dried basil, 1/2 tsp oregano, 1/2 tsp red pepper flakes, black pepper and most of the olive oil (reserve about 1-2 tablespoons).

Then, add the 8 oz block of feta cheese in the middle and sprinke with the remainder of the olive oil.

Bake uncovered for about 25-35 minutes depending on how much browinng you like on the tomatoes. The tomatoes should be well golden-brown and soft, and the feta cheese nice and melty soft. If everything starts to brown too fast, turn down the heat slightly.

Meanwhile, bring a large pot of water to a boil, season it with salt generously, and cook the pasta in the water until al dente.

Resrve about 1 cup of pasta water before draining the pasta.

Once the feta and the tomatoes are baked, mash the baked feta and tomatoes into a smooth mixture, then add the drained pasta and keep stirring until the pasta is well coated in the sauce. Mix in some pasta water if the pasta seems dry.

Lastly, stir in the chopped parsley or basil and serve.

Another great option would be a couple of handfuls of arugula or spinach. Add them together with the warm pasta and stir them in for a delightful addition of flavor and nutrition.