Favorite of Zoe at Gracie’s Greens

By Lauren Miyashiro

Ingredients

• 1 shallot, quartered

• 3 garlic cloves, smashed 

• 2 pt. cherry or grape tomatoes

• 1/2 cup extra-virgin olive oil, divided

• Kosher salt

• Pinch of crushed red pepper flakes

• 1 (8-oz.) block feta

• 3 thyme sprigs

• 12 oz. short tubular pasta (such as macaroni or cavatappi)

• 1 lemon, zested (optional)

• Fresh basil leaves, for serving

Directions

Step 1: Arrange a rack in center of oven; preheat to 400°. In a large ovenproof skillet or medium baking dish, combine shallot, garlic, tomatoes, and all but 1 Tbsp. oil; season with salt and red pepper flakes and toss to combine.

Step 2: Place feta into center of tomato mixture; drizzle with reserved 1 Tbsp. oil. Scatter thyme sprigs over tomatoes.

Step 3: Bake sauce until tomatoes are bursting and feta is golden on top, 40 to 45 minutes.

Step 4: Meanwhile, in a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1/2 cup pasta water before draining.

Step 5: To sauce, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Top with basil.