Creamy feta, caramelised onions, and sun-dried tomatoes elevate Mediterranean pasta in this vibrant, veggie-forward main.
# Components:
→ Pasta
01 - 12 ounces dried short pasta such as fusilli, penne, or rigatoni
→ Cheese
02 - 7 ounces 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
# Directions:
01 - Preheat the oven to 400°F.
02 - Combine halved cherry tomatoes, sliced sun-dried tomatoes, sliced garlic, and 2 tablespoons olive oil in a large ovenproof baking dish. Season with salt, black pepper, dried oregano, and red pepper flakes if desired. Toss until evenly coated.
03 - Nestle the feta cheese block in the center of the prepared baking dish, surrounded by the tomato mixture. Drizzle 1 tablespoon olive oil over the cheese and season lightly with black pepper.
04 - Bake for 25 to 30 minutes, or until tomatoes are bursting and feta is soft and golden around the edges.
05 - While the dish bakes, heat a large skillet over medium heat. Add 1 tablespoon olive oil and the sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until deeply caramelised and golden brown. Reserve for assembly.
06 - Meanwhile, prepare pasta according to package directions in a large pot of salted boiling water. Cook until al dente. Reserve 1/2 cup pasta cooking water, then drain.
07 - Remove the baking dish from the oven. Add the caramelised onions and chopped basil to the tomatoes and feta. Stir thoroughly, breaking the feta into the tomatoes to form a creamy, cohesive sauce.
08 - Add the cooked pasta to the baking dish, tossing carefully until all components are well coated. Adjust sauce consistency by gradually stirring in reserved pasta water as needed.
09 - Transfer immediately to bowls, garnishing with extra fresh basil and a drizzle of olive oil if desired.
