In a large mixing bowl combine the olive oil, cherry tomatoes, feta cheese, garlic, salt, pepper and toss well to coat, then transfer to a casserole dish and bake until the tomatoes burst and the feta has softened – about 30 min.
Meanwhile bring a large pot of salted water to a boil over medium – high heat. Add the pasta and cook until al dente – about 10 min. When ready reserve ½ cup pasta water and drain the rest.
Add the cooked pasta to the casserole dish and toss well to coat, then slowly stir in some pasta water if you find the cheese sauce is too thick.
