Heat the oven
Preheat the oven to 400° F (200° C). Set out a medium baking dish large enough to hold the feta cheese in the center with the salmon fillets, cherry tomatoes, and chickpeas around it in a single layer.
Wash and drain
Rinse the cherry tomatoes and fresh basil, then pat them dry. Drain the chickpeas well; if you like, give them a quick rinse and dry them a bit so they roast instead of turning watery in the dish.
Make hot honey
In a small bowl, stir together the honey and chili flakes until evenly combined into a simple hot honey sauce. If you want more heat, add a little extra chili; if you want it milder, start small and taste.
Assemble the dish
Place the block of feta in the center of the baking dish. Arrange the salmon fillets, cherry tomatoes, and chickpeas around it. Drizzle everything with olive oil, then spoon the hot honey mixture over the feta, salmon, tomatoes, and chickpeas so every part gets a little coating.
Bake until tender
Bake the dish for 25 minutes, until the salmon is cooked through, the tomatoes have softened and started to burst, and the feta looks very soft and lightly golden at the edges.
Boil the pasta
While the baking dish is in the oven, bring a pot of well-salted water to a boil and cook the pasta until al dente according to the package directions. Reserve a small splash of pasta water, then drain the pasta.
Break up the bake
Remove the baking dish from the oven. Use a spoon or fork to break up the feta and gently flake the salmon into large bite-size pieces, then stir everything together with the burst tomatoes and chickpeas until it turns into a creamy, chunky sauce.
Toss and serve
Add the drained pasta and basil leaves to the baking dish and toss until the pasta is fully coated. If the sauce seems too thick, loosen it with a splash of the reserved pasta water. Serve right away while the sauce is hot and creamy.
