Preheat your oven to 200°C (400°F).

In a large baking dish, combine the halved cherry tomatoes, crumbled feta cheese, minced garlic, olive oil, salt, black pepper, and dried oregano. Mix everything well to ensure the tomatoes and cheese are coated in the oil and spices.

Place the baking dish in the preheated oven and roast for about 25-30 minutes, or until the tomatoes are soft and the feta is slightly golden.

While the tomatoes and feta are roasting, cook the spaghetti according to the package instructions in a large pot of salted water. Drain the pasta, reserving a small cup of the pasta water.

Once the tomatoes and feta are done roasting, remove the baking dish from the oven and use a fork to mash the feta and tomatoes together, creating a creamy sauce.

Add the cooked spaghetti to the baking dish, tossing it in the sauce. If the mixture seems too dry, add a splash of the reserved pasta water to reach your desired consistency.

Serve the spaghetti hot, garnished with fresh basil leaves for added flavor and color.