The roasted tomato and feta cheese TikTok trend may be in the rearview, but this one-pan pasta inspired by the viral sensation is a delicious adaptation.
New York Times Food columnist Melissa Clark joined “Good Morning America” to share her streamlined version of a recipe first made popular by Finnish blogger Jenni Hayrinen.
One-pan feta pasta with cherry tomatoes
2 pints cherry tomatoes
5 garlic cloves, peeled and left whole
5 thyme sprigs
2 rosemary sprigs
1 ½ teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus more for serving
8 ounces feta
1/2 teaspoon black pepper, plus more for serving
Pinch of red-pepper flakes
12 ounces short pasta, such as farfalle, campanelle, rotini or cavatappi
3 cups boiling water
1 cup torn basil leaves