Preheat your oven to 200°C (fan-assisted). While it heats, place the block of feta in the centre of a medium-sized baking dish (roughly 23cm x 33cm). Arrange the cherry tomatoes all around the feta, nestling them close so they roast evenly. You'll see the tomatoes start to glisten as the oil coats them.

Drizzle the olive oil over the feta and tomatoes, then sprinkle the dried oregano, salt, and black pepper over everything. Toss the tomatoes gently with your hands to coat them, but leave the feta block sitting proudly in the middle. The feta should look glossy and the tomatoes bright red against the oil.

Bake for 25-30 minutes, until the tomatoes have burst open and their skins are wrinkled and slightly charred. The feta will be soft to the touch, golden on top, and you'll smell a sweet, salty aroma filling your kitchen. The edges of the dish should be bubbling gently.

Meanwhile, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente — usually 10-12 minutes. The pasta should be tender but still have a slight bite at the centre. Reserve about 200ml of the starchy pasta water before draining in a colander.

Once the feta and tomatoes are out of the oven, immediately add the sliced garlic to the hot dish — the residual heat will soften it without cooking it harshly. Use a fork or wooden spoon to mash the feta and tomatoes together, stirring until you have a thick, chunky sauce. You'll see the feta break down into creamy ribbons, and the tomatoes will burst into a rich, orange-red mixture.

Drizzle the hot honey over the sauce and stir it through until it's fully incorporated. The sauce will darken slightly and take on a glossy sheen. Taste a tiny bit — the heat should hit the back of your throat gently, followed by the sweetness.

Add the drained pasta directly to the baking dish with the sauce, along with a generous splash (about 100ml) of the reserved pasta water. Toss everything together using tongs or a pasta fork, scraping the bottom of the dish to get every bit of flavour. The sauce will cling to the pasta, and you'll see it become silky and smooth as the starch works its magic. If it looks too thick, add more pasta water a tablespoon at a time until it reaches a luscious consistency.

Finish with torn fresh basil leaves, a sprinkle of red pepper flakes, and the grated Parmesan if using. Toss once more, then serve immediately while the pasta is still steaming and the basil is bright green against the sauce.