Baked Feta Pasta
Instructions
Arrange a rack in center of oven; preheat to 400°. In a large ovenproof skillet or medium baking dish, combine shallot, garlic, tomatoes, and all but 1 Tbsp. oil; season with salt and red pepper flakes and toss to combine. Place feta into center of tomato mixture; drizzle with reserved 1 Tbsp. oil. Scatter thyme sprigs over tomatoes. Bake sauce until tomatoes are bursting and feta is golden on top, 40 to 45 minutes. Meanwhile, in a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1/2 cup pasta water before draining. To sauce, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Top with basil.
Ingredients
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shallot Notes: 1, quartered
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garlic cloves Notes: 3, smashed
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pt. cherry or grape tomatoes Notes: 2
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extra-virgin olive oil Notes: 1/2, divided
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kosher salt
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Pinch of crushed red pepper flakes
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block feta Notes: 1, 8-oz.
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thyme sprigs Notes: 3
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oz. short tubular pasta Notes: 12, such as macaroni or cavatappi
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Zest of 1 lemon Notes: optional
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fresh basil leaves Notes: for serving