Creamy pasta with feta, caramelised onions, and sun-dried tomatoes. Mediterranean flavors for an effortless 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, finely chopped, plus additional 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
# 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, pepper, dried oregano, and crushed red pepper flakes if desired. Toss thoroughly to combine.
03 - Position the feta block in the center of the tomato mixture. Drizzle with 1 tablespoon olive oil and lightly season with black pepper.
04 - Bake in the oven for 25 to 30 minutes, until tomatoes burst and feta cheese turns soft and lightly golden at the edges.
05 - Meanwhile, heat a large skillet over medium. Add 1 tablespoon olive oil and sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until deeply caramelized and golden. Set aside.
06 - In a large pot of boiling salted water, cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain thoroughly.
07 - After baking, remove the dish from oven. Add caramelized onions and chopped basil. Stir together, gently breaking up feta to create a creamy sauce.
08 - Add cooked pasta to the baking dish. Toss to evenly coat with sauce. Gradually add reserved pasta water if needed to adjust consistency.
09 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
