Feta, caramelised onions, and sun-dried tomatoes bring bold flavor to a creamy pasta inspired by Mediterranean cuisine.
# Components:
→ Pasta
01 - 12 oz dried short pasta such as fusili, 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 - Arrange cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil in a large ovenproof baking dish. Season with salt, black pepper, oregano, and red pepper flakes if desired; toss to combine.
03 - Nestle the block of feta cheese in the center of the vegetables. Drizzle 1 tablespoon olive oil over feta and lightly season with black pepper.
04 - Bake uncovered for 25 to 30 minutes until tomatoes burst and feta is soft with golden edges.
05 - While baking, heat a large skillet over medium heat. Add 1 tablespoon olive oil and sliced onions; cook for 15 to 20 minutes, stirring occasionally, until onions are deeply caramelised. Set aside.
06 - Simultaneously, cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
07 - Remove baking dish from oven. Add caramelised onions and chopped basil. Stir to thoroughly blend, breaking up feta to create a creamy sauce.
08 - Add cooked pasta to the sauce mixture. Toss gently until evenly coated, adjusting with reserved pasta water for desired sauce consistency.
09 - Serve immediately with extra fresh basil and drizzle of olive oil, as desired.
