Preheat your oven to 400°F (200°C). Spread the cherry tomatoes on a baking sheet lined with parchment paper and drizzle with a tablespoon of olive oil, tossing gently to coat.
Add crumbled feta over the tomatoes and sprinkle with a pinch of salt, pepper, and minced garlic. Place the baking sheet in the oven and roast for about 15-20 minutes, until the tomatoes are bursting and caramelized, and the feta becomes soft and golden at the edges.
While the tomatoes are roasting, cook the pasta in a large pot of boiling salted water until al dente, following package instructions. Once cooked, drain and set aside.
Remove the roasted tomatoes and feta from the oven. Use a slotted spoon to transfer the roasted tomatoes and feta to a large mixing bowl, allowing excess oil to drain slightly—this helps create a sauce-like consistency.
Add the cooked pasta directly into the bowl with the roasted tomatoes and feta. Toss gently to combine, allowing the warm tomatoes to release some of their juices and coat the pasta nicely.
Taste and adjust the seasoning with salt and pepper as needed. Serve immediately, garnished with additional fresh herbs if desired.
