For this recipe I used cherry and currant tomatoes, but any fresh, ripe tomato will work. Just cut into pieces about the size of a half of a cherry tomato. 

Cover a sheet pan with aluminum foil, shiny side down. Place the feta block in the center of the sheet pan, then surround it with the tomato pieces, garlic and herbs.

Drizzle the olive oil evenly over all the components. Set aside.

Heat a grill on medium-high to about 350 degrees.

While the grill is heating, make the pasta. When it's done, toss it with the butter, a generous pinch of salt and fresh cracked pepper.

Put the sheet pan on the grill while the pasta is cooking. Place it over indirect heat, close the lid, and cook for about 15 to 20 minutes.

The tomatoes should be soft and the cheese's edges a nice brown.

Remove from the grill and bring it to the kitchen. Using a wooden spoon, break up the block of cheese and remove the cooked herbs.

Using the foil as a funnel, pour it's contents into the pan with the pasta. Add salt and fresh cracked pepper to taste. 

Stir gently and garnish with fresh basil.