This one-pan pasta dish combines the comforting flavors of pasta e ceci (pasta and chickpeas) with the trendy baked feta trend, resulting in a satisfying and flavorful meal ready in less than an hour.
INGREDIENTS
¼ cup extra-virgin olive oil
1 head of garlic (about 12 cloves), cloves separated, 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"-thick slabs, divided (see note)
STEPS 1
Heat olive oil and sauté garlic and red pepper flakes until fragrant. Add tomato paste and cook until brick red.
STEPS 2
Stir in chickpeas, pasta, salt, and water. Cook until pasta is halfway done.
STEPS 3
Add Parmesan and crumbled feta to the pasta mixture. Arrange remaining feta slabs on top.
STEPS 4
Bake until pasta is tender and feta is melted and browned. Finish under the broiler for charred spots.
STEPS 5
Garnish with tender herbs and serve with lemon wedges for squeezing over the dish.