Preheat your oven to 200°C (400°F).

In a large baking dish, combine the halved cherry tomatoes, crumbled feta cheese, and minced garlic.

Drizzle the olive oil over the mixture and sprinkle with dried oregano, salt, and pepper. Toss gently to coat the ingredients evenly.

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

While the vegetables roast, cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.

Once the tomato and feta mixture is done roasting, remove it from the oven and stir to combine. Add the drained spaghetti to the baking dish, tossing everything together.

If the pasta seems dry, gradually add reserved pasta water until the desired consistency is reached.

Serve the spaghetti hot, garnished with fresh basil leaves.