Rich baked feta pasta with caramelised onions, sun-dried tomatoes, and fresh basil; a simple Mediterranean delight.
# 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 - Set oven to 400°F.
02 - Combine cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil in a large ovenproof baking dish. Season with salt, black pepper, oregano, and optional red pepper flakes. Toss thoroughly.
03 - Nestle feta cheese block in center of baking dish among vegetables. Drizzle with 1 tablespoon olive oil and sprinkle lightly with black pepper.
04 - Bake for 25 to 30 minutes, until tomatoes burst and feta is softened and golden at the edges.
05 - While vegetables bake, 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 brown. Set aside.
06 - Meanwhile, cook dried pasta in a large pot of boiling salted water according to package directions until al dente. Reserve 1/2 cup pasta water and drain pasta.
07 - Remove baking dish from oven. Add caramelized onions and chopped basil. Stir thoroughly, breaking up feta to achieve a creamy sauce.
08 - Add drained pasta to baking dish and toss to coat evenly. If needed, incorporate reserved pasta water incrementally to adjust sauce texture.
09 - Serve immediately with extra basil and an optional drizzle of olive oil.
