1 box dried spaghetti
1 cup homemade bread crumbs, preferably from ciabatta bread
¼ cup extra-virgin olive oil, plus 2 tablespoons
4 cloves garlic, thinly sliced
1 cup cherry tomatoes, halved
1 cup chicken stock
½ bunch fresh thyme
1 cup feta cheese
Salt and freshly cracked pepper
Cook the pasta to al dente in a large pot of salted boiling water. Drain and set aside.
To make bread crumbs, place bread in a food processor with 2 tablespoons of olive oil. Season with salt and pepper and set aside. Add remaining olive oil to a large sauté pan over medium heat. Add garlic, sauté for 1 minute, then add cherry tomatoes, season with salt and pepper, and cook for 1 minute longer. Add the chicken stock to the pan and the fresh thyme, then the pasta and feta cheese and toss to combine. Divide the pasta into bowls and sprinkle each with the bread crumb mixture.