1 teaspoon finely minced Thai bird or other fresh hot chiles (seeded, if you like) plus more for garnish
½ cup lightly toasted pine nuts
2 tablespoons chopped fresh parsley
+ finely grated zest and juice of 1 lemon (1 ½ teaspoons zest, 2–3 tablespoons juice)
Preheat the oven to 425°F. Add the tomatoes, garlic, and chiles; drizzle 3 tablespoons of the oil on top; and season with the salt and pepper. Move the tomatoes to the sides of the pan to place the block of feta in the middle of them, and drizzle with another 3 tablespoons of olive oil. Roast, shaking once or twice until the feta is melted and slightly golden on top and the tomatoes burst and some are partially blackened, about 30 minutes. Remove from the oven and reserve.
Once the tomatoes go into the oven, bring a large pot of heavily salted water (it should taste like the ocean) to a boil. Cook the pasta to al dente according to package directions. Drain, but before draining, scoop out and reserve about ¾ cup of the pasta water. Don’t rinse the pasta!
Add the cooked pasta to the baking pan, and stir to combine the tomatoes and feta into a creamy sauce. Smash the roasted garlic cloves with a fork if they don’t break up when you stir. Add up to ¾ cup of the pasta water to achieve the desired saucy consistency, and add lemon juice and zest. Divide among 4–6 bowls and garnish each bowl with 2 tablespoons pine nuts and some parsley (plus more chiles, if you’d like).