Preheat the oven to 400F. Place the tomatoes into the baking dish then drizzle the olive oil over them. Next sprinkle all of the spices over the tomatoes and give them a good stir. Stir until they’re well coated with the spices. Make a well in the center to put the block of feta cheese. Place the garlic clove in the dish between some tomatoes.
Put the baking dish in the center of the oven and bake for 35 to 40 minutes or until the cheese has softened and the tomatoes burst. While that's in the oven, cook the pasta according to the package ingredients. You can save some of the boiling water to mix into the pasta for a creamier sauce, if desired.
Once the tomatoes and cheese are ready, carefully remove from the oven. Use a wide spoon to crush the garlic and tomatoes, then mix into the cheese. Continue to mix until everything is well combined. At this time you can taste the sauce and if desired you can add some salt -- I didn't use any. Taste before adding.
Mix the cooked and drained pasta noodles into the cheese mixture. Toss until everything is well combined. At this time if you’ve saved some of the boiling water you can also mix it into the dish and until everything is well combined.
Serve with some chopped fresh basil if desired. Enjoy!
* You can use any of your favorite small tomatoes.
** The weight in grams is 250 grams. I used real feta cheese with goat milk, but feta with cow milk will also work. (Instead of feta you could even do goat cheese).
*** I used riccioli pasta, but you could really use any pasta you’d like it doesn’t matter.For more flavor you could use more garlic for a more garlicky taste. If you’d like a spicy touch you can sprinkle in some red pepper flakes over the pasta.