Heat the oven to 200C/180C fan/gas 6. Put the feta in the middle of a large baking dish, then scatter the cherry tomatoes, olives (if using) and garlic cloves around it. Drizzle over the olive oil and season. Bake for 30 mins until the tomatoes are bursting and blistered, and the feta is golden at the edges. Squeeze the garlic from its skins into the dish, then lightly mash and mix into the tomatoes.

Meanwhile, fill a large pan with hot water from the kettle and return to the boil. Season with salt, then cook the pasta following pack instructions, stirring occasionally. Drain, reserving a mugful of water.

If the baking dish is large enough, tip in the pasta and a splash of the water, and mix until the feta breaks up and the pasta is coated in a creamy sauce – add more water to loosen if needed. If the dish is too small, combine everything in the pan. Season with black pepper and scatter over the basil to serve.