Preheat oven to 450 degrees
Place the cherry tomatoes in a 3qt or 9x13 casserole dish and add the olive oil. Toss to coat and then add the feta cheese to the middle of the pan turning a couple of times to coat in oil. Sprinkle the chili flakes on top.
Bake for 30 minutes or until the tomatoes have popped and have just started to char.
While the tomatoes are cooking, boil the water. When the tomatoes have about 10 mintues left, cook the pasta according to package directions. Drain the pasta and reserve 1/2 cup of the pasta water.
Remove the pan from the oven and, with a wooden spoon, break apart the feta cheese then add the garlic and stir together with the tomatoes.
Add the cooked pasta and stir adding a bit of the pasta water if you want it creamier.
Add in the chopped basil and toss with the pasta.
Serve topped with freshly grated parmesan cheese and additional chopped basil.