Baked Feta Pasta With Chickpeas

Name: Baked Feta Pasta With Chickpeas
Ingredients: ¼ cup extra-virgin olive oil; 1 head of garlic (about 12 cloves), cloves separated, thinly sliced; ¼ tsp. crushed red pepper flakes; 1 6-oz. can tomato paste; 1 15-oz. can chickpeas, rinsed; 12 oz. ditalini or other small pasta; 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt; 2 oz. Parmesan, finely grated; 14 oz. feta, cut into ½-thick slabs, divided (see note); Tender herbs (such as dill, chives, and/or parsley; optional) and lemon wedges (for serving)