epicurious4.1
Baked Feta Pasta With Chickpeas
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.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 30 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●dutch oven
- ●oven
📝 Preparation Steps
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.
head of garlic (about 12 cloves), cloves separated, thinly sliced16-oz. can tomato paste1
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.
15-oz. can chickpeas, rinsed1. ditalini or other small pasta12 oz½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt2. Parmesan, finely grated2 oz. feta, cut into ½"-thick slabs, divided (see note)14 oz
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.
Tender herbs (such as dill, chives, and/or parsley; optional) and lemon wedges (for serving)
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