Preheat the oven to 200℃/180℃ fan (390℉/355℉).
In a large roasting tray combine the tomatoes, courgette, aubergine and garlic. Drizzle over 2 tbsp of the olive oil. Sprinkle in the chilli flakes and mixed herbs. Season to taste with salt and pepper and toss to combine.
Make a space for the feta and slot it into the middle of the roasting dish. Drizzle the remaining tablespoon of olive oil over the feta.
Bake for 40 minutes.
Bring a large pot of salted water to a boil. Around 15 minutes before the vegetables are finished cooking add in your dried pasta. Cook until al dente. Reserve a cup of pasta water before draining.
Once the vegetables have finished roasting gently stir the vegetables to combine with the feta. Add splashes of pasta water to create a cohesive sauce.
Add in your cooked pasta and basil (if using) and toss to combine. Serve hot.
