Preheat oven to 200C.
Place Feta in centre of large oven-proof dish.
Surround Feta with cherry plum tomatoes, diced red pepper, sliced garlic, capers, mixed Italian herbs, sea salt flakes, freshly ground pepper and finish off by drizzling (including the Feta) with 3 tbsp extra virgin olive oil.
Give the tomato mixture a good mix with a spoon and then make sure that the Feta is fully exposed again.
Place in oven for 40 minutes or until tomatoes have burst and gone squishy.
Meanwhile cook pasta shapes according to their instructions (to coincide with the finish time of the Feta bake).
Reserve a cup of pasta water before draining (you may or may not need this to thin down the sauce).
Once Feta bake has finished cooking, break the Feta up with a large spoon and mix into the tomato mixture (you can add a little of the pasta water now if you think it’s needed). So far, I haven’t needed it.
Add the pasta shapes to the Feta and tomatoes and mix thoroughly.
Finish off with a good grinding of chilli and garlic flakes.
Serve immediately in bowls with garlic bread and or a green salad.