1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes with olive oil, salt, and black pepper. Spread them out in a single layer and roast for 20-25 minutes until they burst and caramelize slightly.
2. While the tomatoes are roasting, cook your pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the rest.
3. In a food processor, combine the feta cheese, cream cheese, lemon juice, and minced garlic. Blend until smooth and creamy, adding a splash of pasta water if needed to reach your desired consistency.
4. In a large bowl, mix the cooked pasta with the whipped feta sauce. Gently fold in the roasted tomatoes, ensuring all pasta is coated well.
5. Sprinkle the chopped basil and red pepper flakes over the pasta. Toss gently to combine all the flavors.
6. Serve immediately, garnishing with more fresh basil if desired. Enjoy the harmonious blend of flavors that’s sure to make this dish a staple in your home.

One tip from my kitchen to yours: make sure to taste as you go. It’s something my abuela always did, guiding her by the senses rather than strict measurements.