To a baking dish, add the tomatoes, garlic, and drizzle with ⅔ of the olive oil. Sprinkle it with salt, pepper, Italian seasonings. Toss well to combine.
Add the Feta cheese to the middle of the baking dish and drizzle with the remaining ⅓ of oil; Bake for 30 minutes.
Over the last 10 minutes, bring a pot of salted water to a boil and cook the pasta according to the package instructions; Reserve ½ cup of pasta water, then drain.
Once the tomatoes and feta are done cooking, remove them from the oven.
Move while still hot and, using a fork, mash the Feta cheese together with tomatoes. Mix well to obtain a creamy-thick sauce.
Add the cooked pasta together with the pasta water and toss well to coat.
Garnish with fresh minced parsley or basil and enjoy!
Notes
use cherry tomatoes
any pasta of choice will work
use fresh garlic if you can as opposed to garlic powder
do try to use fresh basil to garnish
any oil will work in place of olive oil
do not overcook the pasta and don't forget to reserve some pasta water before draining.
do not use crumbles feta in place of a whole block of feta. if you don't like feta cheese you can use other creamy cheese like goat cheese, burrata, or Boursin cheese.
store leftovers in a tightly sealed container in the fridge for up to 7 days