Baked Pasta And Rolls With Feta, Sundried Tomatoes And Thyme

• 6 ounces pizza dough
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 pinch red pepper flakes
• 4 ounces feta cheese, crumbed
• 1 tablespoon sun dried tomatoes, chopped
• 1 1/2 tablespoons fresh thyme
• salt and pepper
• 1/4 to 1/3 cups reserved pasta water

1. Preheat the oven to 425 degrees.
2. Separate the dough into 4 pieces and roll into 1 inch balls. Let rest on the counter covered by a towel. Add the oil to a skillet on medium high. Once the oil is hot, add the garlic and oil. Cook just until fragrant, about 1 minute. Leave in the skillet to cool.
3. Add the crumbled feta, sundried tomatoes and thyme to a large bowl. Add the oil mixture to the feta.
4. Cook the pasta for 4 minutes, or until softened but still crisp. drain, reserving 1/2 cup pasta water (just in case you need more than 1/3 to 1/4 cup as the recipe calls for).
5. Toss the pasta with the other ingredients in the bowl. Add the pasta water, a bit at a time, and stir until a creamy texture is formed. Some of the feta chunks will remain.
6. Put the pasta in a casserole dish and tuck the dough balls into the mixture. Cover with tin foil and bake for 10 minutes. Remove the tinfoil and bake another 10-15 minutes or until the rolls are browned on top.

dough, extra virgin olive oil, garlic, red pepper, feta cheese, tomatoes, thyme, salt, reserved pasta water

Taken from food52.com/recipes/2730-baked-pasta-and-rolls-with-feta-sundried-tomatoes-and-thyme (may not work)