Ingredients:

  • 2 pints (500g) cherry tomatoes
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 4 cloves (20g) garlic, peeled and smashed
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tsp (2g) red pepper flakes
  • ½ tsp (3g) salt
  • ¼ tsp (1g) cracked black pepper
  • 7 oz (200g) block of Greek feta cheese
  • 12 oz (340g) whole wheat or chickpea pasta
  • 1 tbsp (15ml) fresh lemon juice
  • ½ cup (15g) fresh basil leaves, torn
  • 2 tbsp (10g) freshly grated parmesan

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a 9x13 inch baking dish, toss together the cherry tomatoes, drained chickpeas, smashed garlic, olive oil, red pepper flakes, salt, and pepper until every tomato and chickpea is glistening.
  3. Clear a space in the center of the vegetables and nestle the block of feta cheese directly into the pan.
  4. Bake for 30 minutes, until the tomatoes burst and the feta develops a lightly browned, mahogany-colored crust.
  5. While the vegetables bake, boil a large pot of salted water and cook the pasta according to package directions until al dente. Reserve ½ cup (120ml) of pasta water before draining.
  6. Remove the pan from the oven. Using a wooden spoon or potato masher, smash the softened feta and stir it vigorously into the roasted tomatoes and chickpeas until a velvety, smooth sauce forms.
  7. Fold in the cooked pasta, lemon juice, and fresh basil leaves. Stir in parmesan cheese if using, adding reserved pasta water as needed to adjust the sauce consistency.