Add tomatoes, garlic, salt (if using), olive oil and crushed red pepper (if using) to a 9 x 12 baking dish. Mix around to combine.
Add the feta to the center on top of the tomatoes.
Bake for 35-40 minutes, until tomatoes are bursting.
While baking, cook the pasta. Strain and reserve ¼ to ½ cup pasta water.
Once the tomatoes are done, add the pasta to the baking dish and toss well. Add the reserved pasta water ¼ cup at a time until you get the consistency you prefer.
Fold in the fresh basil.
Top with Parmesan and serve!
Notes
You can also use a 4 ounce block of store bought feta. Depending on your feta, you may not need the extra salt. If you are sensitive leave it out and taste to see if you need more.
Nutrition facts may change depending on feta used.