This creamy, savory dish became a viral sensation for a reason—it’s foolproof and bursting with flavor. Perfect for a cozy weeknight dinner or as a crowd-pleaser for holiday gatherings, this dish pairs beautifully with today's advent wine. Gather your ingredients, pour a glass, and enjoy a moment of festive comfort!
Yields: 3–4 servings
Ingredients
- 2 pt. cherry or grape tomatoes
- 1 shallot, quartered
- 3 cloves garlic, smashed
- 1/2 c. extra-virgin olive oil, divided
- Kosher salt
- Pinch of crushed red pepper flakes
- 1 (8-oz.) block feta
- 3 sprigs fresh thyme
- 10 oz. your favorite pasta
- Zest of 1 lemon (optional)
- Fresh basil leaves, for serving
Directions
- Preheat: the oven to 400°F. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon of olive oil. Season with kosher salt and crushed red pepper flakes, then toss to combine.
- Prepare: Place the block of feta in the center of the tomato mixture. Drizzle the reserved tablespoon of olive oil over the feta, and scatter thyme sprigs over the tomatoes.
- Bake: for 40–45 minutes, or until the tomatoes burst and the feta is golden on top.
- Cook Pasta: While the feta and tomatoes bake, cook the pasta in a large pot of boiling salted water until al dente, according to package directions. Reserve 1/2 cup of pasta water before draining.
- Combine: Remove the skillet from the oven. To the skillet, add the cooked pasta, reserved pasta water, and lemon zest (if using). Stir until combined and creamy.
- Garnish: with fresh basil leaves and serve immediately with a glass of Day 19 Advent Wine!