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Title: One-Pan Feta Pasta w/Cherry Tomatoes
Categories: Vegetables, Herbs, Chilies, Pasta
Yield: 4 servings

2 pt Cherry tomatoes
5 cl Garlic; peeled, left whole
5 Thyme sprigs
2 Rosemary sprigs
1 1/2 ts Kosher salt
1/2 c Cup extra-virgin olive oil;
- more to serve
8 oz Feta
1/2 ts Black pepper; more to serve
pn Red-pepper flakes
12 oz Short pasta; such as
- farfalle, campanelle,
- rotini or cavatappi
3 c boiling water
1 c torn basil leaves
Flaky sea salt; to serve

Set oven @ 400┬║F/205┬║C.

In a shallow 2 quart casserole or gratin dish, or an
11" X 7" baking dish, combine tomatoes, garlic, thyme.
rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of
the olive oil to coat. Place the feta in the middle of
the dish, and top with the remaining 1/4 cup olive oil.
Sprinkle the black pepper and red-pepper flakes over
everything. Bake for about 40 minutes, until the garlic
has softened and the tomatoes have burst their skins.

Add the pasta to the pan in an even layer and sprinkle
with remaining 3/4 teaspoon salt. Pour the boiling water
on top. Using a wooden spoon or spatula, carefully
submerge pasta. Cover tightly with foil and bake until
pasta is al dente, 17 to 19 minutes. Remove from oven
and let the pasta stand, covered, for 5 to 10 minutes to
absorb the excess liquid.

Stir in basil until everything is well incorporated, and
the tomatoes and cheese create a creamy sauce. When
serving, top with more black pepper, oil and flaky sea
salt.

Recipe from: Jenni Hayrinen

Adapted by: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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