Cook pasta according to package instructions. After cooking, remove ¼ cup of pasta water and set aside. Drain the pasta well and set aside

Slice cherry tomatoes in half and set aside

Heat 1 teaspoon of olive oil on a medium pan over medium to medium/high heat

Add minced garlic and cook for about 1 minute, until fragrant

Add sliced tomatoes and cook until softened, about 5 more minutes

Remove from heat, add in the Splenda and toss to coat (helps cut the acidity). Then, set aside

Grab an oven safe dish, I used an 8x8 glass casserole dish. Place feta in the middle and top with the remaining 1 teaspoon of olive oil. Sprinkle with the salt and pepper

Add tomatoes around the feta

Place in the oven on a high broil for 5 minutes. Flip the feta over and broil for another 5 minutes

Smash the feta and tomatoes up to create a sauce like consistency. If too thick, add a splash of the pasta water until desired thickness is reached

Add the pasta in and toss to coat

Top with fresh basil. Sprinkle on some crushed red pepper for a spicy dish.