Baked Feta Pasta with Chickpeas
A creamy, flavorful pasta dish featuring baked feta, cherry tomatoes, and chickpeas, perfect for a quick and satisfying meal.
Ingredients
Pasta
- 7 ounces short pasta (penne, rigatoni, rotini, fusilli, etc.)
Feta
- 7 ounces feta block (it's ok if slightly lighter or heavier)
Vegetables
- 3 cups cherry tomatoes (about 1 lb (500 g))
- 1.5 cups cooked chickpeas (or 15 oz can drained)
Aromatics & Oils
- 2 cloves garlic (crushed)
- 2 tablespoons extra virgin olive oil
Herbs & Seasonings
- 1 handful fresh basil leaves
- 1 teaspoon dried oregano
- 1 lemon lemon (zest)
- 0.25 teaspoon salt (plus black pepper to taste)
- 0.25 teaspoon red pepper flakes
Instructions
- Preheat oven to 430°F (220°C). Toss cherry tomatoes, chickpeas, garlic, olive oil, oregano, salt, and red pepper flakes in a dish. Place feta in the center and bake for 30–40 minutes.
- Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
- Mash baked feta, tomatoes, and garlic into a sauce. Stir in basil and lemon zest.
- Combine pasta with sauce, loosen with reserved pasta water if needed. Adjust seasoning, then serve warm.
Notes
Use fresh basil for best flavor and adjust seasoning to taste.