Baked Feta Pasta Twist (Print Version)
Rich feta, caramelized onions, and vibrant tomatoes mingle in a creamy Mediterranean-inspired pasta.
# Ingredients:
→ Dairy
01 -
200 g block feta cheese
→ Pasta
02 -
350 g short pasta (penne, fusilli, or rigatoni)
→ Vegetables
03 -
500 g cherry tomatoes
04 -
2 medium yellow onions, thinly sliced
05 -
3 cloves garlic, minced
06 -
60 g sun-dried tomatoes in oil, sliced
→ Oils & Seasonings
07 -
4 tablespoons extra-virgin olive oil, divided
08 -
1 teaspoon dried oregano
09 -
0.5 teaspoon crushed red pepper flakes (optional)
10 -
Freshly ground black pepper, to taste
11 -
Sea salt, to taste
→ Fresh Herbs (optional)
12 -
2 tablespoons fresh basil leaves, torn
# Steps to Follow:
01 -
Preheat the oven to 200°C.
02 -
In a large ovenproof baking dish, combine cherry tomatoes, sliced sun-dried tomatoes, and minced garlic. Drizzle with 2 tablespoons olive oil, sprinkle with dried oregano, red pepper flakes, sea salt, and black pepper. Toss to coat evenly.
03 -
Place the block of feta cheese in the center of the baking dish. Drizzle 1 tablespoon olive oil over the feta.
04 -
In a skillet over medium-low heat, add the remaining 1 tablespoon olive oil and sliced onions. Cook, stirring frequently, for 15 to 20 minutes, until caramelized and golden brown. Set aside.
05 -
Bake the feta and tomato mixture for 25 to 30 minutes, until the tomatoes burst and the feta is golden on top.
06 -
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 120 ml pasta water, then drain.
07 -
Once baked, add caramelized onions to the baking dish. Gently mash and stir the feta and tomatoes to form a creamy sauce.
08 -
Add the cooked pasta to the dish and toss to coat. If the sauce is too thick, add reserved pasta water gradually to adjust consistency.
09 -
Taste and adjust seasoning. Garnish with torn basil leaves before serving.
# Additional Notes:
01 -
Whole-wheat or gluten-free pasta can be substituted for dietary preferences.
02 -
Try mixing in baby spinach or roasted red peppers for added nutrients and color.
03 -
Best enjoyed with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.