In a baking dish in which you can fit the ingredients snuggly add 250g cherry tomatoes, 4 garlic cloves (peeled and cut in half lengthwise) and toss with 2 tbsp olive oil and a sprinkling of salt.

Snuggle in a 100g piece of feta in the centre of the tomatoes, top with 2 tbsp olive oil and sprinkle some red pepper flakes (to taste) and some black pepper over the entire dish.

Bake for about 35 minutes in a 200c oven, flipping over the feta cheese at the 20-minute mark.

Mash the feta and tomatoes with a potato masher and mix until evenly combined. Place in a deep pan or wok and set aside.

Cook 200g medium length pasta according to package directions until al dente. Reserve a cup of the pasta water and then drain the pasta.

Add some of the reserved pasta water to the sauce and mix over medium-low heat till the sauce has been loosened. Add the pasta and stir to combine. Add more of the pasta as needed. Drizzle over some olive oil and serve topped with fresh basil leaves.

Serves 2.