Baked Feta Pasta With Chickpeas
4.1
(18)
Here, we’ve mashed up two viral recipes into one quick and easy dinner. We started with pasta e ceci, the comforting combination of pasta and chickpeas, redolent with garlic and red pepper flakes. The second inspiration, baked feta, is exactly as it sounds: planks of salty feta baked until lightly browned and softened. This recipe combines the best of both to create a satisfying one-pan pasta that can be made in less than an hour. You’ll start by frying garlic and tomato paste in a skillet and adding whatever small pasta you have on hand (ditalini is ideal, but small shells or orecchiette also work well). Add water, then cook until the pasta is brothy and just about halfway done. Remove from the heat, nestle thick slabs of feta over top, and bake until the pasta is fully cooked. A quick broil chars the feta, lending a burnished color and toasty flavor. A showering of tender herbs freshens everything up and makes the dish ready for its close-up.
Note: When purchasing feta, look for large slabs that are thick enough to cut into hearty planks. These are sold in the specialty cheese section at many grocery stores.
What you’ll need
6 Quart Stainless Clad Rondeau
$199 At Made In
Silicone Spatula
$20 $19 At Amazon
6-Oz Can Tomato Paste
$1 At Amazon
Recipe information
Total Time
45 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Place a rack in upper third of oven; preheat to 450°. Heat ¼ cup extra-virgin olive oil in a large high-sided ovenproof skillet or large Dutch oven over medium-high. Cook 1 head of garlic (about 12 cloves), cloves separated, thinly sliced, and ¼ tsp. crushed red pepper flakes, stirring often, until garlic is softened and fragrant, about 45 seconds. Add one 6-oz. can tomato paste and cook, stirring constantly, until paste is brick red, about 2 minutes.
Step 2
Add one 15-oz. can chickpeas, rinsed, 12 oz. ditalini or other small pasta, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and 5 cups water to skillet; stir until combined. Bring to a boil and cook, stirring often, until about half of liquid is absorbed and pasta is barely al dente, about 2 minutes less than package directions (sauce will still be very loose). Stir in 2 oz. Parmesan, finely grated, then crumble in 2 oz. feta (about one ½"-thick slab); stir to distribute. Remove skillet from heat and arrange remaining 12 oz. feta, cut into ½"-thick slabs, in an even layer over pasta. Bake until pasta is tender and liquid is mostly absorbed but still saucy, 8–10 minutes.
Step 3
Heat broiler. Broil pasta, watching closely, just until feta is browned and charred in spots, about 3 minutes. Top with tender herbs (such as dill, chives, and/or parsley) if desired. Serve with lemon wedges for squeezing over.
Recipe notes
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