Preheat oven to 400°F. Put your cherry tomatoes in an oven-safe baking dish. Pour your Extra-Virgin Olive Oil over the tomatoes and season with Salt and Black Pepper. Toss in your Garlic (minced), Oregano and Lemon Zest. Toss to combine.
Next, place your Block Feta Cheese in the center of the dish and drizzle with more Extra-Virgin Olive Oil; season the feta with Black Pepper. At this point it doesn’t need any more Salt, as the feta is salty enough.
Bake for 35–40 minutes until the tomatoes burst and the feta is soft and melty.
While your sauce is cooking, make your Orecchiette according to the package instructions. Drain, reserving 1/4 cup Pasta Water.
When your sauce is ready, take the dish out of the oven and add the chopped Basil (packed, chopped; plus more for serving (chiffonade)). Mash the baked tomatoes and feta together to form a sauce, then toss with the cooked Orecchiette and reserved Pasta Water to loosen the sauce as needed.
Serve topped with more fresh Basil (packed, chopped; plus more for serving (chiffonade)) and an extra drizzle of Extra-Virgin Olive Oil if desired.
