Cook the penne in plenty of lightly salted water. Meanwhile, heat a drizzle of extra virgin olive oil in a skillet and sauté the shallot. Add the halved cherry tomatoes and basil, then season with a pinch of salt.

When the penne is halfway cooked, drain it (reserving some of the cooking water) and add it to the skillet over medium heat. Gradually add some of the reserved pasta water and finish cooking the pasta in the skillet.

Serve topped with coarsely crumbled feta and more fresh basil.