Add tomatoes, olives, garlic, oregano, lemon zest, and red pepper flakes to a 9 x 13-inch baking dish. Reserve 2 tablespoons olive oil, then add remaining oil to tomatoes. Season with salt and pepper to taste, then mix everything together.
Place feta between tomatoes, in middle of baking dish. Drizzle feta with reserved oil.
Bake until feta is soft and tomatoes are shriveled and starting to burst, about 35 minutes.
While sauce bakes, bring a large pot of well-salted water to a boil. Add pasta and cook until al dente.
Reserve ½ cup pasta-cooking water, then drain pasta.
When sauce is finished cooking, add a small splash of pasta-cooking water. Mix feta and other ingredients together to form the sauce.
Squeeze lemon juice from wedges into pasta and add sliced basil. Mix well.
Add pasta to sauce, then stir to coat. (Add additional pasta-cooking water, if sauce seems dry.) Taste and season with additional salt and pepper, if necessary.
Serve pasta hot. Enjoy!
This recipe is really flexible. See tips before the recipe for substituting other ingredients, such as different vegetables, cheeses, herbs, and more!