Creamy feta, caramelised onions, and sun-dried tomatoes create vibrant Mediterranean comfort—easy, flavorful, irresistible.
# 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 tbsp fresh basil, chopped, plus more for garnish
→ 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 - Preheat the oven to 400°F.
02 - Place cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil into a large ovenproof baking dish. Season generously with salt, black pepper, dried oregano, and crushed red pepper flakes if desired, then toss to combine.
03 - Nestle the block of feta cheese in the center of the baking dish amongst the vegetables. Drizzle 1 tablespoon olive oil over the feta and lightly season with pepper.
04 - Transfer the dish to the oven and bake for 25 to 30 minutes, until tomatoes have 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 the sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until deeply caramelized and golden brown, then set aside.
06 - While onions are caramelizing, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
07 - Remove baking dish from oven. Add caramelized onions and chopped basil to the dish. Stir well, breaking up the feta to form a creamy sauce.
08 - Add cooked pasta to the dish and toss gently until coated. Add reserved pasta water gradually for a smoother sauce if desired.
09 - Serve immediately, garnished with additional basil and a drizzle of olive oil as desired.
