Feta, caramelised onion, and sun-dried tomato deliver rich, creamy flavor in a Mediterranean-inspired pasta meal.
# 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 cloves garlic, thinly sliced
07 - 2 tbsp fresh basil, chopped (plus extra for serving)
→ Pantry
08 - 3 tbsp olive oil, divided
09 - 1 tsp dried oregano
10 - 1/2 tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
# Method:
01 - Set oven to 400°F (200°C) and allow to fully preheat.
02 - In a large ovenproof baking dish, combine halved cherry tomatoes, sliced sun-dried tomatoes, sliced garlic, and 2 tbsp olive oil. Season with salt, freshly ground black pepper, dried oregano, and red pepper flakes if using. Toss to coat evenly.
03 - Nestle the block of feta cheese in the center of the vegetable mixture. Drizzle with 1 tbsp olive oil, then season the feta lightly with black pepper.
04 - Transfer dish to oven and bake for 25 to 30 minutes, until tomatoes have burst and feta is golden and softened at the edges.
05 - While baking, heat a large skillet over medium. Add 1 tbsp olive oil and sliced onions. Cook, stirring often, for 15 to 20 minutes, until onions are deeply caramelised and golden brown. Set aside.
06 - Meanwhile, cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
07 - Remove baked dish from oven. Add caramelised onions and chopped basil. Stir all components together, thoroughly breaking up feta to form a creamy sauce.
08 - Add drained pasta to baking dish and gently toss to coat. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
09 - Plate immediately, garnishing with extra fresh basil and a drizzle of olive oil if desired.
