Use pasta water by reserving a half cup before draining; adding this starchy liquid helps emulsify the sauce for a smoother texture. Ensure you use a block of feta in brine because it contains less fat than dry blocks and melts much more reliably. Bake the dish until the tomatoes are deeply wrinkled and the skins have started to char, as this intensifies the sweetness. Season the finished dish with freshly cracked black pepper and crushed red pepper flakes to balance the richness if needed.