The Ingredients
2 pt. cherry or grape tomatoes
1 shallot, quartered
3 cloves garlic, smashed
1/2 c. extra-virgin olive oil, divided
Kosher salt
Pinch crushed red pepper flakes
1 (8-oz.) block feta
3 sprigs of fresh thyme
10 oz. pasta
Zest of 1 lemon (optional)
Fresh basil, for garnish
How to:
Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon of oil. Season with salt and red pepper flakes and toss to combine.
Place feta into the center of the tomato mixture and drizzle with the remaining 1 tablespoon of oil. Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.
To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Garnish with basil.