Preheat oven to 200c/395f.
Place the whole block of feta (200g) in the middle of a baking dish (mine is 27cm x 34cm or 10½" x 13").
Add in the mini roma tomatoes (750g) into the baking dish around the feta.
Drizzle everything with the olive oil (¼ cup) and give it a shake around to coat the tomatoes with the oil, then give everything a few grinds of fresh black pepper.
Bake uncovered for 30-35 mins, or until the feta is browned and tomatoes are blistered and starting to break down.
Meanwhile, cook pasta (250g) according to packet instructions, reserving a few tablespoons of the leftover pasta water.
Remove from the oven and break up the feta and tomatoes (I use a potato masher but you could use a fork) and mix together.
Add roughly chopped fresh herbs (1½ cups firmly packed - a mixture of mainly basil with some parsley and oregano), garlic (2 cloves, crushed) and salt to taste (if you would like it a little saucier add some of the leftover pasta water) and serve.