Ingredients
Units
Scale
- 1 onion, halved and quartered
- 3 garlic cloves, smashed
- 2 pints cherry or grape tomatoes
- 1/3 cup extra virgin olive oil (1 tablespoon reserved)
- 1(8-ounce) block feta cheese
- 2 thyme sprigs
- 10–ounces short tubular pasta (Bowties, Cavatappi, Penne)
- Pinch of crushed red pepper flakes
- Fresh basil leaves, for serving
Instructions
- Preheat oven to 400°F. Arrange a rack in the middle of the oven and preheat the oven.
- Prep the onion and the garlic. Smash the garlic cloves and quarter each half of the onion into quarters.
- Assemble the dish. In a large ovenproof baking dish, combine the onion, garlic, tomatoes, and all but 1 tablespoon of oil; season with black pepper and red pepper flakes (optional) and toss to combine.
- Add the feta into the center of the tomato mixture, drizzle with the reserved tablespoon of olive oil. Scatter thyme sprigs over tomatoes and/or feta.
- Bake for 40–45 minutes, until tomatoes burst and feta is soft and lightly golden.
- Cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
- Stir and combine. Mash the feta and tomatoes together until creamy. Add drained pasta and toss. Use reserved pasta water as needed to loosen the sauce. (And if you prefer a completely smooth sauce, feel free to use an immersion blender prior to adding the pasta)!
- Finish with basil and serve warm.
- Prep Time: 5
- Cook Time: 45
- Category: Dinner