Baked Feta Pasta

Ingredients

1 shallot, quartered
3 garlic cloves, smashed
2 pt. cherry or grape tomatoes
1/2 c. extra-virgin olive oil, divided
Kosher salt
Pinch of crushed red pepper flakes
1 (8-oz.) block feta
3 thyme sprigs
12 oz. short tubular pasta (such as macaroni or cavatappi)
Zest of 1 lemon (optional)
Fresh basil leaves, for serving

Description

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Serving Size

4 people

Preparation Time

10 minutes

Cooking Time

45 minutes

Cuisine(s)

British / English

Meal Type

Any meal

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.