Preheat the oven to 400°F (200°C). In an oven-safe baking dish, combine the cherry tomatoes with olive oil, minced garlic, oregano, lemon zest, and a pinch of salt and pepper. Toss everything together until the tomatoes are evenly coated in the aromatic mixture.

Place the block of feta cheese in the center of the dish, nestling it among the tomatoes. Drizzle a little extra olive oil over the top of the feta and sprinkle with black pepper. Skip additional salt here—the feta will provide enough briny flavor once baked.

Transfer the dish to the oven and bake for 35 to 40 minutes, or until the tomatoes have blistered and released their juices, and the feta is soft and creamy. The aroma of roasted garlic and herbs will fill your kitchen.

Meanwhile, cook the orecchiette according to the package directions until al dente. Before draining, reserve 1/4 cup of the pasta water.

Once the feta and tomatoes are done baking, remove the dish from the oven. Stir in the chopped basil, gently mixing the melted feta with the roasted tomatoes to form a rich, velvety sauce. Add the cooked pasta along with the reserved pasta water, tossing until the sauce clings beautifully to every piece of orecchiette.

Finish with a final sprinkle of fresh basil for color and fragrance. Serve immediately while warm, letting the creamy feta sauce coat each bite of pasta perfectly.