Feta, caramelised onions, and tomatoes create a creamy, flavorful pasta for a Mediterranean-inspired meal.
# Ingredient List:
→ Pasta
01 - 12 oz dried short pasta such as fusilli, penne, or rigatoni
→ Cheese
02 - 7 oz block feta cheese
→ Vegetables
03 - 2 medium yellow onions, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
06 - 3 cloves garlic, thinly sliced
07 - 2 tbsp fresh basil, chopped; plus extra for serving
→ Pantry
08 - 3 tbsp olive oil, divided use
09 - 1 tsp dried oregano
10 - 1/2 tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 400°F.
02 - In a large ovenproof baking dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season with salt, pepper, oregano, and red pepper flakes if using. Toss until evenly coated.
03 - Nestle the block of feta cheese in the center of the baking dish among the tomatoes. Drizzle the remaining 1 tablespoon olive oil over the feta and season lightly with freshly ground black pepper.
04 - Bake for 25–30 minutes, or until tomatoes have burst and feta is soft and golden around the edges.
05 - Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add sliced onions and cook, stirring occasionally, for 15–20 minutes until deeply caramelised and golden brown. Set aside once finished.
06 - Meanwhile, cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain pasta.
07 - Remove the baking dish from the oven. Add caramelised onions and chopped basil to the dish. Stir to combine, breaking up the feta until a creamy sauce forms.
08 - Add cooked pasta to the baking dish and toss until pasta is well coated. Add reserved pasta water gradually to achieve a creamy consistency if needed.
09 - Serve immediately with extra fresh basil and a drizzle of olive oil, if desired.
