Baked Feta Pasta
This is another viral trend that we wanted to hate…but didn’t. It seems simple enough. Perhaps too simple. Try it and see for yourself.
There are a ton of variations out there too, so play around with it.
Ingredients
- 2 pt. cherry or grape tomatoes
- 1 shallot, quartered
- 1/2 c. extra-virgin olive oil, divide
- Kosher salt
- Pinch crushed red pepper flakes
- 1 (8-oz.) block feta
- 3 sprigs fresh thyme
- 10 oz. pasta
- Zest of 1 lemon (optional)
- Fresh basil, for garnish
Directions
- Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon oil. Season with salt and red pepper flakes and toss to combine.
- Place feta into center of tomato mixture and drizzle with remaining 1 tablespoon oil. Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.
- To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Garnish with basil.
