Preheat your oven to 400°F. Pour half the olive oil into the bottom of a 9x13-inch baking dish.

Add the cherry tomatoes, smashed garlic cloves, red pepper flakes, kosher salt, and black pepper to the dish. Toss to coat everything in the oil.

Place the feta block in the center of the dish. Pour the remaining olive oil over the top of the feta, then flip it once so all sides are coated. The feta should be sitting in oil, not perched dry on top of the tomatoes.

Bake uncovered for 35–40 minutes, until every tomato has burst and the tops are slightly charred. The feta should be soft, golden, and starting to brown at the edges.

While the feta bakes, bring a large pot of heavily salted water to a boil. Cook your pasta 2 minutes short of the package directions. Before draining, reserve ¼ cup of pasta water.

If using spinach, add it to the baking dish after 35 minutes, stir gently into the tomatoes, and return to the oven for the final 5 minutes.

Remove the baking dish from the oven. Use a fork or the back of a large spoon to smash the feta and burst tomatoes together into a rough, creamy sauce.

Add the drained pasta directly to the baking dish and toss everything together. Add pasta water a tablespoon at a time if the sauce feels too thick.

Taste for seasoning. Finish with torn fresh basil, lemon zest, and a generous crack of black pepper. Serve immediately.