Feta, caramelised onions, and sun-dried tomatoes create a creamy Mediterranean pasta. Perfect for easy weeknights.
# Components:
→ 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 tablespoons fresh basil, chopped, plus extra for garnish
→ Pantry
08 - 3 tablespoons olive oil, divided
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon 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 crushed red pepper flakes if desired. Toss well.
03 - Place feta cheese block in the center of the dish among tomatoes. Drizzle 1 tablespoon olive oil over feta and season lightly with pepper.
04 - Bake for 25 to 30 minutes until tomatoes are bursting and feta turns golden at the edges.
05 - While baking, heat a large skillet over medium heat. Add 1 tablespoon olive oil and sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until deep golden and caramelized. Set aside.
06 - Meanwhile, cook pasta in a large pot of boiling salted water according to package directions until al dente. Reserve 1/2 cup pasta cooking water and drain pasta.
07 - After baking, remove dish from oven. Add caramelized onions and chopped basil. Stir thoroughly, breaking up feta to create a creamy sauce.
08 - Add drained pasta to the baking dish. Toss to evenly coat, adding reserved pasta water as needed for a smooth consistency.
09 - Serve immediately, garnished with extra fresh basil and a drizzle of olive oil if desired.
