Add the tomatoes, jalapeño, and olive oil to a baking dish. Season with salt and pepper and toss to coat. Place the feta in the center and drizzle with more olive oil.

Bake until the tomatoes are blistered and the feta is softened, 30 to 35 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just tender. Reserve ½ cup pasta water, then drain.

Add the garlic and basil to the baking dish and mash the feta and tomatoes together until creamy.

Add the pasta and toss until coated, adding pasta water as needed to loosen the sauce.

Serve with additional basil and black pepper.