Baked Feta Pasta With Chickpeas

Here, we’ve mashed up two viral recipes into one quick and easy dinner. We started with pasta e ceci, the comforting combination of pasta and chickpeas, redolent with garlic and red pepper flakes. The second inspiration, baked feta, is exactly as it sounds: planks of salty feta baked until lightly browned and softened. This recipe combines the best of both to create a satisfying one-pan pasta that can be made in less than an hour. You’ll start by frying garlic and tomato paste in a skillet and adding whatever small pasta you have on hand (ditalini is ideal, but small shells or orecchiette also work well). Add water, then cook until the pasta is brothy and just about halfway done. Remove from the heat, nestle thick slabs of feta over top, and bake until the pasta is fully cooked. A quick broil chars the feta, lending a burnished color and toasty flavor. A showering of tender herbs freshens everything up and makes the dish ready for its close-up.

Note: When purchasing feta, look for large slabs that are thick enough to cut into hearty planks. These are sold in the specialty cheese section at many grocery stores.