Preheat the oven to 180C.

In a large baking dish, toss together the cherry tomatoes, olive oil, Aleppo pepper, 1/2 tsp salt, salt a good grind of black pepper, and the garlic cloves, peeled. Place the block of feta in the middle, turning it over so it is well coated in the oil mixture.

Bake for 40-50 minutes, until the feta is slightly charred, the tomatoes and split and soft, and the garlic cloves are tender.

Halfway through cooking, cook the pasta in a large pan of boiling, salted water as per the packets instructions. Start checking for doneness around the 12 minute mark. Reserve a little of the cooking water before draining the pasta and returning to the cooking pot.

Slice the basil, or chop the dill.

With a fork, crush the garlic cloves before scraping everything in the baking dish into the cooked pasta. Stir, and add a splash of cooking water to help bring the sauce together to your desired consistency. If the sauce becomes too loose, simply return the hot to the heat, stirring the pasta until it has reduced.

Fold in the fresh herbs just before serving. Enjoy!