Baked feta pasta

mains vegetarian pasta

Ingredients

  • 1 shallot or 1/4 red onion

  • 3 clove garlic

  • 2 pt cherry or grape tomatoes

  • 1/2 cup extra virgin olive oil

  • salt

  • crushed red pepper flakes

  • 8 oz feta block

  • 3 thyme sprigs

  • 12 oz pasta

  • 8.5 oz can quartered artichoke hearts

  • (optional) 1 lemon zested

  • Fresh basil leaves

Directions

  • 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, artichoke hearts, reserved pasta water, and lemon zest (if using) and stir until combined. Top with basil.