Feta, caramelised onion, and sun-dried tomato bring the Mediterranean to a creamy, delicious pasta meal.
# 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 oven to 400°F (200°C).
02 - In a large ovenproof baking dish, add halved cherry tomatoes, drained sun-dried tomatoes, sliced garlic, and 2 tablespoons olive oil. Season with salt, freshly ground black pepper, dried oregano, and optional red pepper flakes. Toss thoroughly to blend.
03 - Nestle the block of feta cheese in the center of the prepared vegetables. Drizzle 1 tablespoon olive oil over the feta and lightly season with black pepper.
04 - Bake for 25 to 30 minutes, until tomatoes burst and feta becomes soft with golden edges.
05 - While baking, heat a large skillet over medium heat. Add 1 tablespoon olive oil and the sliced onions. Cook, stirring occasionally, 15 to 20 minutes until onions are deeply caramelised and golden brown. Set aside.
06 - Meanwhile, cook pasta in a large pot of boiling salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
07 - Remove baking dish from oven. Add caramelised onions and chopped fresh basil to the baked feta tomato mixture. Stir everything together, gently breaking up the feta to form a creamy sauce.
08 - Add cooked pasta to the sauce. Toss to coat evenly. Gradually pour in reserved pasta water, as needed, until desired consistency is achieved.
09 - Serve immediately, garnished with extra basil and a drizzle of olive oil, if desired.
