Preheat oven to 200 degrees celsius (fan-forced).
Place the cherry tomatoes into a medium-large sized ovenproof baking dish. Add the feta to the middle of the dish. Pour over the olive oil and toss the tomatoes to coat. Turn over the feta so that it is coated with olive oil on both sides.Season with salt and pepper. Bake for 30 minutes.
Turn the heat up to 230 degrees celsius (fan-forced) and continue to bake for 15 minutes or until the feta is soft, golden and melting and the tomatoes have split, the skins beginning to char and the juices are flowing out.
Meanwhile, cook the pasta on the stovetop according to the packet directions. When al dente, reserve 1 cup of the pasta water then drain.
Remove the baking dish from the oven, add the minced garlic and stir through. Continue mixing until all of the feta has melted and created a creamy, smooth sauce with the oil and tomato juices.
Add the drained pasta and mix until all of the pasta is coated with the sauce. If the sauce is too thick, mix through a splash of the reserved pasta water.
Garnish with the fresh basil and season with salt and pepper.