Boil about 1 cup of water for every 100 g of pasta with a pinch of salt.

Add the spaghetti and cook for about 10 minutes until tender but still slightly firm to the bite.

Drain, keeping back a splash of the cooking water per portion to use later.

Warm about 1 spoon of oil per portion over medium heat.

Add the cherry tomatoes and cook for 4–5 minutes until softened and blistered.

Add the drained pasta and the reserved pasta water. Sprinkle with oregano, garlic, salt, and black pepper. Toss for 1–2 minutes until glossy and coated.

Remove from the heat, tear in the basil leaves, and crumble the feta over the top before serving.