While oven preheats, add half the olive oil to a shallow baking dish or 5 quart oven-proof skillet. Add the tomatoes and garlic. Season with black pepper. Mix well then make space for the block of feta.
Add the feta to the pot. Drizzle with remaining olive oil.
Bake for 35 minutes at 425 degrees.
While the feta and tomatoes bake, cook the pasta according to the package. Drain and set to the side.
Once the timer is up. Turn the broiler on high and broil for 2-4 minutes until the top of the feta has a golden crust to it and tomatoes begin to blister with color.
Carefully, remove from the oven. Using a fork or wooden spoon, smash the garlic, tomatoes, and feta until well combined. Add in the pasta, mix and sprinkle with fresh herbs. Enjoy immediately.
Use a smaller baking dish - This is one recipe where you actually want to crowd the food together. So use a smaller baking dish so that all the tomatoes are touching one another.
Smaller tomatoes work best - I have not tested this recipe with chopped tomatoes nor have I with larger tomatoes. You really want smaller tomatoes like grape or cherry tomatoes for this recipe.
Like it Spicy? - Like it spicy? Add some red pepper flakes to the feta just before mixing the cooked tomatoes and feta together.
Salt Pasta Water - Always make sure you salt your pasta water. This will help flavor the pasta during the cooking process.
Save the Pasta Water - If you like your pasta saucy you will want to add extra grape tomatoes before roasting. You'll also want to reserve up to 1 cup of the pasta cooking water to add into the feta tomato mixture to help thin out the sauce.
Broil - I found that you will want to turn the broiler on high for the last few minutes of cooking to really char and give that golden crust to the feta and tomatoes. Just make sure you watch it closely.