Feta, caramelised onions, and sun-dried tomatoes create richness in this Mediterranean-inspired weeknight pasta.
# 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 serving)
→ 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
# Preparation steps:
01 - Heat oven to 400°F.
02 - Combine halved cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil in a large ovenproof baking dish. Season with salt, pepper, oregano, and red pepper flakes if desired, and toss to mix.
03 - Place feta block in center of prepared vegetables, nestling it among the tomatoes. Drizzle with 1 tablespoon olive oil and lightly season with black pepper. Bake for 25 to 30 minutes, until tomatoes burst and feta is soft and golden at edges.
04 - Meanwhile, heat a large skillet over medium. Add 1 tablespoon olive oil and the sliced onions. Stir occasionally for 15 to 20 minutes until onions are deeply caramelised and golden brown. Set aside.
05 - While onions caramelise, cook pasta in a large pot of generously salted boiling water until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
06 - Remove baked dish from oven. Add caramelised onions and chopped basil. Stir thoroughly, breaking apart feta and mixing until creamy.
07 - Add drained pasta to baking dish and toss to coat evenly. If needed, gradually add reserved pasta water for a smoother sauce.
08 - Distribute pasta among plates or bowls. Garnish with extra basil and drizzle with olive oil, if desired.
