Preheat your oven to 465°F with a rack in the middle position.

In a 7x10-inch baking dish (or similar), combine the cherry tomatoes, chopped onion, garlic cloves, dried basil, oregano, red pepper flakes, black pepper, and most of the olive oil—reserve about 2 tablespoons. Place the feta block in the center, then drizzle the remaining olive oil over the feta.

Bake uncovered for 25 to 35 minutes, until the tomatoes are deeply golden and soft and the feta is melted and creamy. If the tomatoes brown too quickly, reduce the oven temperature slightly.

While the feta bakes, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of pasta water.

Once the feta and tomatoes are done, mash them together in the dish until smooth and well combined. Add the drained pasta and stir until every piece is coated in the sauce. If the sauce seems too thick, stir in a splash of the reserved pasta water to loosen it.

Fold in the chopped basil or parsley. For an extra boost of flavor and nutrients, you can also stir in a couple of handfuls of fresh arugula or spinach until wilted. Serve immediately.