Preheat the oven: Set to 400°F (200°C). Choose a baking dish that fits the tomatoes snugly with room for the feta in the center.

Build the pan: Add tomatoes to the dish. Nestle the feta block in the center. Sprinkle over the garlic, red pepper flakes, a few grinds of black pepper, and a small pinch of salt.

Add olive oil: Drizzle 2–3 tablespoons over everything. You want a light gloss, not a heavy pool. This keeps the dish lighter while still helping caramelization.

Roast: Bake for 30–35 minutes, until the tomatoes are blistered and juicy and the feta is soft and lightly golden at the edges.

Cook the pasta: While the pan roasts, boil pasta in well-salted water until al dente. Reserve 1 cup of pasta water before draining.

Smash the sauce: Remove the baking dish from the oven. Use a spoon to break the feta and crush some tomatoes, creating a creamy, chunky sauce. Stir in lemon zest and a squeeze of lemon juice for brightness.

Add greens (optional): Stir in spinach or arugula. The residual heat will wilt the greens in a minute or two.

Toss with pasta: Add the drained pasta to the baking dish. Mix until coated. If it looks tight, splash in reserved pasta water, a little at a time, until silky.

Finish: Taste and adjust seasoning. Fold in chopped fresh basil and any optional boosts like olives or capers. A final drizzle of olive oil is nice but optional.

Serve: Top with more basil, black pepper, and a pinch of red pepper flakes if you like heat.