Pour in 2 pints of cherry tomatoes into casserole dish.
Place feta cheese block in center of tomatoes.
Sprinkle tomatoes and cheese with sea salt, freshly cracked pepper.
Drizzle olive oil around dish, approximately 1/3rd cup, going over tomatoes and cheese. Its fine to use a little more or a little less.
OPTIONALLY add 1/3rd cup fresh basil leaves - please read article about adding basil leaves prior to baking.
Place in oven on 400 for 30 minutes.
Move on to boiling pasta al dente according to box. I recommend Cavatappi, however other pastas can be used.
Carefully remove dish after 30 minutes. Tomatoes should be popped and cooked, cheese should be hot.
Throw in chopped garlic. Add in freshly chopped basil leaves, about 1/4th-1/3rd cup, and mix.
Pour in half of the cooked pasta into dish and stir, combining cheese, tomatoes and pasta.
Stir in second portion of pasta and continue mixing.
Serve while warm.
If pasta is added BEFORE cooking it will get crispy and dark during the baking process. I enjoy what it tastes like to have some cooked AND freshly chopped basil after in the dish both, but its only necessary to add AFTER at the pasta step.