In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and most of the olive oil.
Season with salt and red pepper flakes and toss to combine.
Place feta into center of tomato mixture and drizzle top with remaining olive oil. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions.
Reserve ½ cup pasta water before draining. (Don’t need to do if cooking it with mushrooms as mushrooms add water)
To skillet with tomatoes and feta, add cooked pasta, reserved pasta water if mushrooms not used , lemon zest (if using) to skillet and stir until completely combined.