1. Preheat the oven to 390°F (200°C). Wash and dry the tomatoes. Peel and chop the onion, peel the garlic and cut in half if big. Add the tomatoes, chopped onion, garlic, oregano, and chili flakes to an ovenproof skillet or casserole dish. Drizzle about half of the oil over everything and mix to combine. Make space in the center and place the feta block between the tomatoes. Drizzle the feta with the remaining oil and season with salt, pepper, and more oregano and chili flakes to your liking. Bake for 40-45 minutes until the tomatoes are very soft and the feta has a golden brown color on top.

2. While the feta is baking, cook the pasta according to the package instructions. Reserve about 1/2 cup of the pasta water before draining.

3. Take the feta and tomatoes out of the oven and mix everything with a spoon, then add the drained pasta and mix to combine. Gradually add some of the pasta water to thin out the sauce a bit – mix well. Serve with some fresh herbs or basil leaves on top (optional).