Nine Stones

 

Unless you’ve been living under a rock, you’ve probably heard of the feta pasta that’s taken the Internet by storm. It’s one of the most grateful recipes I’ve ever run across. You start with a block of feta cheese and a 2-pint container of cherry or grape tomatoes. Bake them in an olive oil-coated casserole at 400F for 30-40 minutes, until the tomatoes have burst and the cheese is golden. Meanwhile, cook 10 ounces of dry pasta to al dente according to package directions; drain and set aside. (We love farfalle, but almost any interesting shape will do.) Remove casserole from oven (set it on a dry towel) and add 3 smashed cloves of garlic, a pinch of red pepper flakes, a few fresh basil leaves, and salt and pepper to taste. Stir in the cooked pasta and serve hot. My secret: I reserve half a cup of the pasta-cooking water to add at the very end.