Feta, pasta, caramelised onions, and sun-dried tomatoes create creamy Mediterranean comfort in minutes.
# What You 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, 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
# How To Make It:
01 - Preheat the 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, freshly ground black pepper, dried oregano, and crushed red pepper flakes if desired. Toss ingredients thoroughly.
03 - Nestle the block of feta cheese at the center of the dish amid the vegetables. Drizzle 1 tablespoon olive oil over the feta and season lightly with black pepper.
04 - Place the dish in the oven and bake for 25 to 30 minutes, until tomatoes are bursting and feta is softened with golden edges.
05 - While the tomatoes bake, heat a large skillet over medium heat. Add 1 tablespoon olive oil and the sliced onions. Cook, stirring often, for 15 to 20 minutes until deeply caramelised and golden brown. Set aside.
06 - Simultaneously, cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
07 - Remove baking dish from the oven. Add caramelised onions and the chopped basil to the dish. Stir to combine, breaking up the feta to create a creamy sauce.
08 - Add cooked pasta to the baking dish and toss until evenly coated. If needed, gradually add reserved pasta water to adjust the sauce consistency.
09 - Serve immediately, garnished with additional basil and a drizzle of olive oil if preferred.
