Feta, tomatoes and onions blend for a creamy, tangy pasta with Mediterranean flair and elevated texture.
# What you'll 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
# Method:
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 with salt, black pepper, dried oregano, and red pepper flakes. Toss thoroughly.
03 - Nestle the block of feta cheese in the center of the tomato mixture. Drizzle with 1 tablespoon olive oil and season lightly with black pepper.
04 - Bake the dish for 25 to 30 minutes until tomatoes are burst and feta is softened and golden at the edges.
05 - While baking, heat a large skillet over medium heat. Add 1 tablespoon olive oil and sliced onions. Cook for 15 to 20 minutes, stirring occasionally, until deeply caramelised and golden brown. Set aside when finished.
06 - Meanwhile, cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
07 - Add caramelised onions and chopped basil to the baked tomato and feta mixture. Stir to combine, breaking feta and mixing until a creamy sauce forms.
08 - Add cooked pasta to the baking dish and toss to evenly coat with the sauce. Incorporate reserved pasta water gradually to achieve desired sauce consistency.
09 - Serve immediately, garnished with additional fresh basil and a drizzle of olive oil if desired.
