Preheat oven to 400°F. Place the cherry tomatoes and garlic in an oven-safe baking dish. Pour the olive oil on top, and season with salt, pepper, Italian seasoning and light drizzle of honey. Toss until well combined.
Place the feta block in the middle of your baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning.
Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst and the feta melts.
While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you'd like to toss it in.
Immediately add the basil leaves to the cooked tomatoes and feta and toss everything to combine.
Transfer the cooked pasta to the baking dish and toss to combine. If you’d like to thin out the sauce, add small amounts of cooking water at a time until you have reached your desired consistency. Garnish with more fresh basil and serve warm. Enjoy!

Roasted Cherry Tomato and Goat Milk Feta Fettuccine