Rich feta, tangy tomatoes, and sweet onions bring Mediterranean flavors to a delicious, easy pasta meal.
# Ingredients:
→ 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 extra for serving
→ 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 - In a large ovenproof baking dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season generously with salt, black pepper, oregano, and, if desired, crushed red pepper flakes. Toss well to distribute the seasoning.
03 - Nestle the block of feta cheese in the center of the baking dish amid the vegetables. Drizzle 1 tablespoon olive oil over the cheese and season with a touch of black pepper.
04 - Bake for 25 to 30 minutes until tomatoes burst and feta is softened with golden edges.
05 - While the dish is in the oven, heat a large skillet over medium. Add 1 tablespoon olive oil and sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until onions are deep golden brown and caramelised. Set aside.
06 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
07 - Remove baking dish from oven. Add caramelised onions and chopped basil to the vegetables and cheese. Stir thoroughly, breaking up feta to create a creamy sauce.
08 - Add cooked pasta to baking dish; toss gently to coat thoroughly. If necessary, incorporate reserved pasta water in small amounts until sauce reaches desired consistency.
09 - Serve hot, garnished with additional basil and a drizzle of olive oil if desired.
