Preheat your oven to 400°F (200°C).

In a large baking dish, combine cherry tomatoes, chickpeas, garlic, olive oil, salt, black pepper, dried oregano, and red pepper flakes. Toss until coated.

Place the block of feta cheese in the center of the mixture and drizzle with extra olive oil.

Bake for 25 to 30 minutes, until cherry tomatoes burst and feta softens.

Prepare a pot of salted water, boil for pasta according to package instructions (8 to 10 minutes), and reserve ½ cup of pasta water before draining.

Mash the baked feta and tomatoes together until creamy.

Add the drained pasta to the dish and toss until well-coated, adding reserved pasta water as needed.

Serve warm, garnished with fresh basil or parsley.