Preheat & Prepare: Preheat your oven to 200°C (180°C fan/Gas Mark 6). In a large oven-safe baking dish (around 25x35cm), add the halved cherry tomatoes, thinly sliced red onion, and sliced garlic. Drizzle generously with 60ml of olive oil, sprinkle with dried oregano, chilli flakes, a good pinch of salt, and freshly ground black pepper. Toss everything together until the vegetables are evenly coated and glistening.

Position the Feta: Create a space in the centre of the baking dish and place the two blocks of feta cheese. Drizzle the feta with the remaining 20ml of olive oil. Ensure the feta is nestled amongst the tomatoes and onions, ready to absorb their delicious flavours as it bakes.

Bake to Perfection: Transfer the baking dish to the preheated oven and bake for 30-35 minutes. You'll know it's ready when the cherry tomatoes have burst and softened, their skins looking slightly shrivelled and caramelised, and the feta is beautifully golden on top and wonderfully soft and creamy when pressed. A delightful aroma of roasted garlic and sweet tomatoes will fill your kitchen.

Cook the Pasta: While the feta and vegetables are baking, bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package instructions until al dente. This usually takes about 8-10 minutes, so time it to finish around the same time the bake is ready. The pasta should be tender but still have a slight bite to it.

Create the Hot Honey: In a small saucepan, gently warm the honey over a low heat. Stir in 1-2 teaspoons of your favourite hot sauce. Taste and adjust the hot sauce to achieve your desired level of spice. Keep it warm until needed. The honey should be runny and easily pourable.

Combine & Serve: Once the bake is out of the oven, use a fork or a potato masher to gently mash the roasted feta and burst tomatoes directly in the baking dish, stirring them into a creamy, vibrant sauce. The mixture should be a rustic, chunky sauce with a beautiful reddish-orange hue. Drain the cooked pasta, reserving about 120ml of the pasta water. Add the drained pasta to the baking dish and toss everything together, adding a splash or two of the reserved pasta water if needed to achieve a wonderfully smooth and glossy sauce that clings to the pasta. Drizzle generously with the warm hot honey, scatter fresh basil leaves and optional chopped parsley over the top, and serve immediately.