Pre-heat oven to 400°.
Use an oven-safe large casserole dish like a 9" by 13" size and place the block of feta cheese in the middle. Add the grape tomatoes to surround the feta. Then pour the olive oil over the tomatoes and a bit over the cheese. Toss the tomatoes by hand to evenly coat with the oil. Sprinkle with salt and pepper and any other herb desired for flavor.
Place in the oven and bake for 35 minutes so that the tomatoes and cheese start to brown slightly. Leave in the oven for 5 or 10 more minutes if they haven't browned.
While the casserole is baking, cook the pasta to al dente according to package instructions. Drain and reserve 1/2 cup of the pasta water. Return the pasta to the cooking pot and cover to keep warm.
Once the feta and tomatoes are slightly browned, remove them from the oven and add the minced garlic and chopped basil. Use a spoon to break up the feta cheese and stir and toss to combine the ingredients. Then add the pasta and keep tossing until everything is mixed together. Add a bit of the pasta water to make a creamy sauce from the feta and tomatoes.
Garnish with more chopped basil and serve warm.