Ingredients 6 Number of Servings
2 pints of grape tomatoes
4 small shallots, peeled and sliced
2 tbsp olive oil
1 tsp Harissa blend
1 tsp Za’atar blend
2-3 thyme sprigs
1 block feta cheese
2 tbsp raw honey
2-3 garlic cloves, minced
¼ cup fresh parsley, chopped
¼ cup parmesan cheese
salt and pepper, to taste
- Preheat the oven to 425F.
In a large ovenproof skillet or medium baking dish, combine tomatoes, shallots, minced garlic, and most of the olive oil. Season with harissa, za’atar, salt and pepper and toss to combine.
- Place feta into the center of the tomato mixture and drizzle top with remaining olive oil and raw honey. Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
- Meanwhile, in a large pot of salted boiling water, cook Barilla Rotini pasta according to the package instructions. Reserve ½ cup of pasta water before draining.
- To the baking dish with tomatoes and feta, add the cooked pasta, reserved pasta water and stir until completely combined. Garnish with fresh parsley and parmesan (if desired). Serve.