Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente (still has a slight bite). Just before draining, reserve about 200ml of the starchy pasta water. Drain the pasta and set aside.

Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large, deep frying pan or sauté pan over a medium heat. Add the finely chopped garlic and cook for about 1 minute until fragrant, but be careful not to let it brown.

Cook the Tomatoes: Add the halved cherry tomatoes, dried oregano, and red pepper flakes (if using) to the pan. Season with a little salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the tomatoes start to break down and release their juices. I find that using the back of a wooden spoon to gently press on them helps this process along.

Deglaze the Pan: Pour in the white wine (or stock) to deglaze the pan, scraping up any flavourful bits stuck to the bottom. Let it bubble away and reduce by about half, which should take 2-3 minutes.

Make It Creamy: Reduce the heat to low. Add the crumbled feta cheese and the double cream to the pan. Stir gently until the feta has mostly melted into the sauce, leaving a few lovely small chunks for texture. The sauce should be velvety and slightly thickened.

Combine Everything: Add the drained pasta to the pan with the sauce. Pour in about 100ml of the reserved pasta water. Toss everything together vigorously for a minute or two, allowing the starchy water to bind with the sauce, making it glossy and ensuring it coats every piece of pasta. If the sauce seems too thick, add another splash of pasta water until it reaches your desired consistency.

Finishing Touches: Stir in the fresh torn basil leaves. Have a final taste and adjust the seasoning with more salt and pepper if needed. Serve immediately, topped with an extra sprinkle of black pepper and some grated Parmesan, if you like.