Save to Pinterest A creamy, tangy baked feta pasta elevated with sweet caramelised onions and rich sun-dried tomatoes. This modern twist delivers deep flavor and irresistible texture, perfect for an easy weeknight meal.
The first time I made this, even skeptics at my table became fans. The caramelised onions add a sweetness that makes every bite special. It's fast, fuss-free, and consistently crowd-pleasing.
Ingredients
- Pasta: 340 g (12 oz) dried short pasta (e.g. fusilli, penne, or rigatoni)
- Cheese: 200 g (7 oz) block feta cheese
- Vegetables: 2 medium yellow onions, thinly sliced; 200 g (1 cup) cherry tomatoes, halved; 80 g (1/2 cup) sun-dried tomatoes in oil, drained and sliced; 3 cloves garlic, thinly sliced; 2 tbsp fresh basil, chopped (plus extra for serving)
- Pantry: 3 tbsp olive oil (divided); 1 tsp dried oregano; 1/2 tsp crushed red pepper flakes (optional); salt and freshly ground black pepper to taste
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F).
- Prepare Baking Dish:
- In a large ovenproof baking dish, add the cherry tomatoes, sun-dried tomatoes, garlic, and 2 tbsp olive oil. Season generously with salt, pepper, oregano, and red pepper flakes if using. Toss to combine.
- Add Feta:
- Place the feta block in the center of the baking dish, nestling it among the tomatoes. Drizzle 1 tbsp olive oil over the feta and season lightly with pepper.
- Bake:
- Bake for 25–30 minutes until the tomatoes burst and the feta is soft and golden at the edges.
- Caramelise Onions:
- Meanwhile, heat a large skillet over medium heat. Add 1 tbsp olive oil and the sliced onions. Cook, stirring occasionally, for 15–20 minutes until deeply caramelised and golden brown. Set aside.
- Cook Pasta:
- While the onions caramelise, cook the pasta according to package instructions in salted boiling water until al dente. Reserve 120 ml (1/2 cup) of pasta water, then drain.
- Combine Sauce:
- After baking, remove the dish from the oven. Add the caramelised onions and chopped basil to the baking dish. Stir everything together, breaking up the feta to create a creamy sauce.
- Finish Pasta:
- Add the cooked pasta to the dish, tossing to coat evenly. If needed, add reserved pasta water a little at a time for desired sauce consistency.
- Serve:
- Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
Save to Pinterest This pasta is now a staple for family movie nights, with everyone eager to scoop up seconds. Even the leftovers are happily claimed for next-day lunches.
Required Tools
Large ovenproof baking dish, large pot for boiling pasta, skillet, knife and chopping board, wooden spoon or spatula
Nutritional Information (per serving)
Calories: 480, Total Fat: 20 g, Carbohydrates: 56 g, Protein: 16 g
Suggested Pairings
This pasta pairs well with a crisp Sauvignon Blanc or a light rosé
Save to Pinterest Enjoy this recipe fresh from the oven for maximum creaminess. Leftovers reheat well with a splash of water for perfect pasta every time.
Answers to Recipe Questions
- → Can I use a different pasta shape?
Absolutely! Fusilli, penne, rigatoni, or any short pasta works well for capturing the creamy sauce.
- → How do I caramelise onions perfectly?
Cook onions slowly over medium heat with occasional stirring until deep golden brown for maximum sweetness.
- → Is this suitable for gluten-free diets?
Yes, simply substitute gluten-free pasta to suit dietary needs. Check sun-dried tomatoes for cross-contamination.
- → How can I add more vegetables?
Mix in baby spinach or arugula just before serving, or add roasted bell peppers for extra flavor and nutrition.
- → Which wine pairs best with this dish?
A crisp Sauvignon Blanc or a light rosé complements the tangy feta and sweet tomatoes beautifully.
- → Can I prepare this ahead of time?
You can bake the feta and vegetables beforehand, then toss with cooked pasta and basil when ready to serve.