1. Preheat the oven to 200°C Bake and set the oven rack to the centre position.

2. In a 33 x 23 cm Baking Dish add a light drizzle of extra virgin olive oil across the base of the dish.

3. Place the feta in the centre and sprinkle with a pinch of chilli flakes.

4. Pack the rinsed cherry tomatoes all around the feta, sprinkle over the diced shallots and garlic, then pour the 1/3 cup of olive oil over the feta and the tomatoes.

5. Stir the tomatoes into the oil to coat, then sprinkle the dish with a light dusting of ground sea salt and cracked pepper.

6. Add the sprigs of thyme and bake the dish for 20 minutes. At this time set a large saucepan of salted water on the stove to come to the boil.

7. After 20 minutes turn the oven onto the Grill setting and increase the temperature to 230°C, and bake the dish for 10-20 minutes until the feta is golden brown and the tomatoes are bursting and beginning to char.

8. While the dish is on its final cook, add the pasta to the saucepan and cook until just al-dente, drain and reserve the pasta water and set both aside.

9. Remove the hot golden baked feta from the oven.

10. Carefully remove the stalks of the thyme. Tear most of the basil leaves and add to the dish, stir the feta into the tomatoes, lightly crushing the tomatoes further as you stir.

11. Add the drained pasta to the mixed feta and tomatoes and gently fold the pasta through to coat.

12. If needed, add a little of the pasta water a few tablespoons at time for a more ‘saucy’ consistency.

13. Garnish with the few remaining basil leaves, sprinkle over the fine lemon zest and serve warm.