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Cozy Baked Feta Pasta with Chickpeas

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A heartwarming meal combining protein-rich chickpeas and creamy feta, perfect for busy weeknights.

Ingredients

Scale
  • ¼ cup extra-virgin olive oil
  • 1 head of garlic (about 12 cloves), cloves separated and 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-inch thick slabs, divided
  • Tender herbs (like dill, chives, and/or parsley; optional)
  • Lemon wedges (for serving)

Instructions

  1. Preheat your oven to 450°F and place a rack in the upper third.
  2. In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the sliced garlic and crushed red pepper flakes, cooking until the garlic is softened and fragrant—about 45 seconds.
  3. Stir in the tomato paste and cook for about 2 minutes until its color deepens to a brick red.
  4. Add the rinsed chickpeas, pasta, kosher salt, and 5 cups of water. Bring to a boil, stirring often, and cook until the pasta is nearly al dente—about 2 minutes less than the package instructions.
  5. Stir in the grated Parmesan and crumble in half of the feta. Mix well to combine.
  6. Remove from heat, and arrange the remaining feta on top in an even layer. Bake for 8–10 minutes, until the pasta is tender and the sauce looks thicker.
  7. Turn on the broiler and broil the pasta just until the feta is browned and slightly charred, about 3 minutes.
  8. Serve with a sprinkle of tender herbs and lemon wedges for a fresh squeeze!

Notes

Best enjoyed right out of the oven, ideally with a side salad or crusty bread. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://www.anytimesrecipes.com/baked-feta-pasta-with-chickpeas/