Baked Feta Pasta Onions (Printer View)
Roasted feta, caramelised onions, sun-dried tomatoes, and basil transform pasta into a rich Mediterranean main.
# What you'll need:
→ 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 garlic cloves, thinly sliced
07 - 2 tablespoons fresh basil, chopped, plus additional 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 - In a large ovenproof baking dish, combine halved cherry tomatoes, sliced sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season with salt, freshly ground black pepper, dried oregano, and crushed red pepper flakes if using. Toss ingredients thoroughly.
03 - Position the block of feta among the seasoned vegetables and drizzle with 1 tablespoon olive oil. Sprinkle lightly with black pepper.
04 - Transfer dish to oven and bake for 25 to 30 minutes, until tomatoes are bursting and feta is softened with golden edges.
05 - Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon olive oil and the sliced onions. Cook, stirring frequently, for 15 to 20 minutes until onions are deeply caramelised and richly browned. Set aside.
06 - While onions are cooking, prepare 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 pasta.
07 - Remove baking dish from oven. Add caramelised onions and chopped basil directly to the dish. Stir gently to break up feta and incorporate all ingredients into a creamy sauce.
08 - Integrate drained, cooked pasta into the sauce mixture, tossing well to coat. Adjust sauce texture with reserved pasta water as needed, adding gradually until desired consistency is reached.
09 - Divide pasta among plates and garnish with additional fresh basil and an extra drizzle of olive oil, if desired. Serve immediately.
# Expert Advice:
01 -
- Delivers deep, layered flavor
- Easy to make for a quick weeknight dinner
02 -
- This dish contains milk (feta cheese) and wheat (pasta). To make gluten-free, use gluten-free pasta.
- Double-check sun-dried tomatoes for potential cross-contamination.
03 -
- Add a handful of baby spinach or arugula just before serving for extra color and nutrition.
- Use whole-wheat or gluten-free pasta if preferred.