Begin by preheating your oven to 400°F (200°C). Place the block of feta in the center of an oven-safe baking dish. Scatter the halved cherry tomatoes and drained chickpeas evenly around the feta.
Drizzle the olive oil over everything, then sprinkle the minced garlic, dried oregano, dried basil, salt, and pepper on top. Gently mix the tomatoes and chickpeas to coat them with oil and seasonings, keeping the feta block intact.
Bake the dish for 30 to 35 minutes, or until the tomatoes are blistered and bursting, chickpeas are golden, and the feta is soft and browning on top.
While baking, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Remove the baking dish from the oven. Mash the feta and roasted tomatoes together with a fork or spoon, mixing in the chickpeas to create a creamy, chunky sauce.
Add the cooked pasta directly into the baking dish and toss everything together. If the sauce is too thick, gradually stir in reserved pasta water until desired consistency is reached.
Finish with a generous sprinkle of fresh basil leaves. Serve warm and enjoy.
