Feta pasta with caramelised onions, sun-dried tomatoes, basil, and a creamy sauce for rich Mediterranean flavor.
# What You'll Need:
→ 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 garlic cloves, thinly sliced
07 - 2 tablespoons fresh basil, chopped
→ Pantry
08 - 3 tablespoons olive oil, divided
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 400°F.
02 - Place cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil in a large ovenproof baking dish. Season with salt, pepper, oregano, and crushed red pepper flakes if using. Toss well.
03 - Position feta block in the center of the baking dish among the vegetables. Drizzle 1 tablespoon olive oil over the feta and season lightly with black pepper.
04 - Bake for 25 to 30 minutes until tomatoes burst and feta is soft and golden at the edges.
05 - Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon olive oil and sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until deeply caramelized and golden brown. Set aside.
06 - Boil the pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
07 - Remove baking dish from oven. Add caramelized onions and chopped basil to the dish. Stir, breaking up feta to create a creamy sauce.
08 - Add cooked pasta to the dish and toss to coat evenly. Gradually add reserved pasta water for desired sauce consistency.
09 - Serve immediately, topped with extra basil and a drizzle of olive oil if desired.
