Pasta mingled with golden baked feta, caramelized onions, and sun-dried tomatoes for a rich, savory experience.
# Components:
→ 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 tablespoons fresh basil, chopped (plus extra for garnish)
→ 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
# Method:
01 - Set oven temperature 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, pepper, oregano, and optional red pepper flakes. Toss until mixed thoroughly.
03 - Place entire feta block in the center of the tomato mixture. Drizzle 1 tablespoon olive oil over the feta and season lightly with pepper.
04 - Transfer baking dish to oven and bake for 25 to 30 minutes, until tomatoes burst and feta is softened and golden on the edges.
05 - Heat a skillet on medium. Add 1 tablespoon olive oil and sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until onions are deeply caramelised and golden brown. Set aside.
06 - Meanwhile, cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
07 - Remove baked tomato and feta dish from oven. Add caramelised onions and chopped basil. Stir gently to combine, breaking up feta until ingredients form a creamy sauce.
08 - Add cooked pasta to baking dish and toss with sauce until evenly coated. If needed, gradually incorporate reserved pasta water until desired sauce consistency is reached.
09 - Serve immediately, topped with extra fresh basil and a drizzle of olive oil as desired.
