adapted from https://cooking.nytimes.com/recipes/1022087-one-pan-feta-pasta-with-cherry-tomatoes
4 servings
Pre-heat oven to 400 (alt: use microwave)
INGREDIENTS
2 pints (approx 22 oz) cherry tomatoes
5 garlic cloves, peeled and left whole
5 thyme sprigs
2 rosemary sprigs
1 ½ teaspoons kosher salt
¼ cup olive oil
8 oz feta slab, sliced into several slabs
½ teaspoon black pepper, plus more for serving
Pinch of red-pepper flakes
8 oz short pasta, such as farfalle, campanelle, rotini
2 cups boiling water
1 cup torn basil leaves
Flaky sea salt, for serving
PREPARATION
In baking dish or large skillet, combine tomatoes, garlic, thyme, rosemary and slabs of feta (to one side). Toss tomato mix with ¾ teaspoon salt.
Sprinkle with black pepper and red-pepper flakes.
Bake for about 40 minutes (or microwave 6 minutes, covered), until the garlic has softened and tomatoes skins have burst.
Add pasta to the pan in an even layer and sprinkle with remaining ¾ teaspoon salt.
Pour boiling water into pan & ensure pasta is submerged.
Cover tightly and bake until pasta is al dente, 17 to 19 minutes (or microwave 8 minutes, partly covered). Check water level at 15 min. & add more as needed.
Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.
Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce.
Serve with more black pepper and flaky sea salt to taste.
525 cal/serving
olive oil 130
pasta 200
tomatoes 28
feta 162
garlic 5