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• 1 shallot, quartered • 3 garlic cloves, smashed • 2 pt. cherry or grape tomatoes • 1/2 cup 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
1. 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. 2. Place feta into center of tomato mixture; drizzle with reserved 1 Tbsp. oil. Scatter thyme sprigs over tomatoes. 3. Bake sauce until tomatoes are bursting and feta is golden on top, 40 to 45 minutes. 4. 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. 5. To sauce, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Top with basil.
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