Preheat your oven to 400F.
Into a deep baking dish, add in 2 pints cherry tomatoes , 1 diced yellow onion, 3 minced garlic cloves, 1 tsp of chili flakes, 1 tsp of dried oregano, 1 tsp of black pepper and 1 tsp of Kosher salt.
Add in ½ cup of olive oil and toss. Make a little well in the middle of your dish and add in your block of feta. Roast for 35 min. You want the tomatoes to be soft with a bit of colour and the feta to be creamy.
While that's in the oven, boil off about 8 oz of fusilli in salted water. Once that’s boiled off, remove from the water and set aside. Reserve about ½ cup of your starchy water.
Once your tomatoes and feta are done, remove from the oven and with a rubber spatula or wooden spoon, mix the feta into the tomatoes. The tomatoes should break down, mixing with the cheese to create a creamy sauce. Add in about 3/4 cup of chopped or torn basil. Add in your cooked pasta and mix well. If your sauce is a little thick, add in a bit of that reserved pasta water until nice and creamy.
Serve your pasta with a bit more fresh basil, cracked black pepper and chilli flakes.
