Baked Feta Pasta With Chickpeas
This recipe features a vibrant pasta dish where creamy feta, olive oil, garlic, tomato paste, and chickpeas are baked together until softened and fragrant. The roasted mixture is then combined with al dente ditalini pasta and Parmesan, creating a comforting and flavorful meal, brightened with fresh herbs and lemon.
Equipment
- 1 9x13 inch Baking Dish Or similar oven-safe dish
- 1 Large Pot For cooking pasta
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Spatula For mixing and mashing
Ingredients
Main
- 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
- Preheat oven to 400°F (200°C).
- In a 9x13-inch baking dish, combine olive oil, thinly sliced garlic, crushed red pepper flakes, tomato paste, rinsed chickpeas, and 1½ tsp. kosher salt.
- Place feta slabs evenly on top of the mixture in the baking dish, leaving some space between them.
- Bake for 30–35 minutes, or until the feta is soft and slightly golden, and the sauce is bubbling.
- While the feta bakes, bring a large pot of salted water to a boil.
- Add ditalini or other small pasta to the boiling water and cook according to package directions until al dente; drain, reserving about ½ cup of pasta water.
- Remove the baking dish from the oven. Using a wooden spoon or spatula, mash the feta into the sauce until mostly smooth and well combined.
- Add the cooked pasta and grated Parmesan to the baking dish.
- Toss everything together, adding a splash or two of reserved pasta water if needed to achieve a creamy consistency.
- Serve immediately, garnished with tender herbs and lemon wedges, if desired.
Notes
For optimal flavor, use a good quality, briny feta cheese; it's the star of the dish. Slicing the garlic thinly ensures it infuses the oil well without burning, and also softens beautifully during baking. If you prefer a richer, more vibrant sauce, consider adding a pint of cherry tomatoes to the baking dish alongside the feta before roasting; they burst and add a lovely acidity. Don't overcook the pasta; aim for al dente as it will absorb some of the sauce. Finish with a generous squeeze of fresh lemon juice and a medley of fresh herbs like dill and parsley to brighten the entire dish.