Creamy baked feta pasta with caramelised onions, sun-dried tomatoes, and fresh basil for rich Mediterranean flavor.
# Ingredients:
→ 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 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
# Directions:
01 - Preheat 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, pepper, oregano, and optional red pepper flakes. Toss until evenly coated.
03 - Nestle the block of feta cheese into the center of the tomato mixture. Drizzle 1 tablespoon olive oil over the feta and lightly season with pepper.
04 - Bake for 25 to 30 minutes, or until tomatoes are blistered and feta is golden and softened at the edges.
05 - While the baking dish is in the oven, heat a skillet over medium heat. Add 1 tablespoon olive oil and the sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until deeply caramelised and golden brown. Set aside.
06 - During caramelisation, 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.
07 - Remove the baking dish from the oven. Add caramelised onions and chopped basil to the tomato and feta mixture. Stir together thoroughly, breaking up the feta to form a creamy sauce.
08 - Add drained pasta to the baking dish and toss until evenly coated. Gradually stir in reserved pasta water as needed to achieve desired sauce consistency.
09 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
