Seriously, this dish has more layers than my personality on a Monday morning.

First things first, you've gotta boil water for the pasta. I mean, if you can't boil water, then maybe cooking isn't your calling. Just saying. Anyway, while the pasta's getting all hot and bothered, I threw some EVOO and chopped garlic into a pan. Because let's face it, garlic in oil is the start of something beautiful. Then, in go the cherry tomatoes, which you cook until they start popping like the juicy little gossip bombs they are. It's like they're trying to spill the tea or something. Add a splash of water—because apparently, water's good for more than just staying hydrated—and you've got yourself a saucy situation.

Now it's time for the real drama. Salt, pepper, oregano walk into the bar—I mean, pan. Then, you pour in the half & half, add the feta and parmesan cheese, and a dash of balsamic glaze because we're fancy like that. After mixing in the cooked pasta, hit it with some red pepper flakes and a whisper of garlic powder, because why not? Let it sit on low heat until the sauce gets thick, like the plot of a good book. If it gets too thick, just splash it with water. I mean, who needs exact measurements? Garnish with parsley, serve, and watch as your dinner guests marvel at your culinary genius. Or, you know, just enjoy the heck out of it yourself. Because let's be real, sharing is overrated when it comes to pasta this good.