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Hungry for more? This recipes was featured in a podcast episode!
Add this recipe to your Meatless Monday Meals! Easy to make, few dishes to clean & delicious, simple flavours; no wonder this tomato & feta pasta recipe went viral in 2022. We've made it even better with the addition of chickpeas for a filling, fibre & protein packed meal.
Prep Time: 5 min
Cook time: 30 min
Yield: 4-6 servings
Ingredients
1/4 cup extra virgin olive oil
200g soft feta cheese
350g small tomatoes (cherry, grape, cocktail etc.)
2 tsp dried basil or 10 leaves fresh basil
2-4 cloves of garlic, minced
1 540mL canned chickpeas
350-400g rigatoni pasta
fresh parsley to garnish
Directions
Pre-heat oven to 400F.
Drain and place soft feta cheese into the centre of a medium-sized oven proof dish. Add the tomatoes, basil and garlic around the cheese. Drain and rinse the chickpeas and add them too. Drizzle everything with about 1/4 cup of olive oil and mix the tomatoes and chickpeas together with a spoon. Place in pre-heated oven and cook for 20 min.
Meanwhile, fill a large pot with water and bring to a boil. Salt the boiling water. Then add the pasta and cook to desired doneness. Reserve some starchy cooking water before draining. Drizzle olive oil over the cooked pasta so it does not become stuck together.
Remove the baking dish from the oven and mash everything together with a potato masher. Place back into the oven and cook for 10 minutes more.
Scrape your sauce out over your fresh cooked pasta and stir together. Add starchy cooking water if needed.
Serve with fresh chopped parsley.
Zhuzh it up!
Any type of large pasta works well for this dish, try penne, rotini or bowtie.
When tomatoes are locally in season where you are, grab some and make this delicious sauce.
This amazing recipe was written by Erin Walker
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