Baked Feta Pasta With Chickpeas

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.

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Baked Feta Pasta With Chickpeas

By

Jesse Szewczyk

Need easy vegetarian dinner ideas? This one-pan pasta with feta and chickpeas offers the best of two viral recipes, and is ready in under and hour.

Yield

4

Rating

—

Ingredients

¼ cup extra-virgin olive oil

1 head of garlic (about 12 cloves), cloves separated, thinly sliced

¼ tsp. crushed red pepper flakes

1 6-oz. can tomato paste

1 15-oz. can chickpeas, rinsed

12 oz. ditalini or other small pasta

2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt

2 oz. Parmesan, finely grated

14 oz. feta, cut into ½"-thick slabs, divided (see note)

Tender herbs (such as dill, chives, and/or parsley; optional) and lemon wedges (for serving)

Instructions

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.

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