Save 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 tried this upgraded feta pasta, I was amazed at how caramelised onions transform the whole dish into something truly addictive. Now it is my go-to for impressing friends or enjoying a satisfying meal after a busy day.
Ingredients
- Pasta: 340 g (12 oz) dried short pasta (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 Vegetables:
- In a large ovenproof baking dish, add the cherry tomatoes, sun-dried tomatoes, garlic, and 2 tbsp olive oil. Season with salt, pepper, oregano, and red pepper flakes if using. Toss to combine.
- Add Feta:
- Place the feta block in the center, 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:
- While baking, heat a skillet over medium heat. Add 1 tbsp olive oil and sliced onions. Cook, stirring occasionally, 15–20 minutes until deeply caramelised and golden brown. Set aside.
- Cook Pasta:
- Cook the pasta in salted boiling water until al dente. Reserve 120 ml (1/2 cup) pasta water, then drain.
- Combine:
- Remove dish from oven. Add caramelised onions and chopped basil, and stir everything, breaking up the feta to create a creamy sauce.
- Toss Pasta:
- Add cooked pasta to the dish, tossing to coat. 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 The whole family gathers around the table whenever this pasta is bubbling fresh from the oven. We laugh over extra helpings and everyone asks for the recipe by the end of the night.
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
Notes
For extra flavor, add baby spinach or arugula before serving. Whole-wheat or gluten-free pasta works well. Pairs perfectly with a crisp Sauvignon Blanc or light rosé.
Save This pasta is even better the next day — just reheat and enjoy. Make it a staple in your weeknight dinner rotation for guaranteed smiles.
Cooking Guide
- → Can I use a different pasta shape?
Short pasta like penne, rigatoni, or fusilli works best as it holds the sauce well and evenly mixes with the feta.
- → How do I achieve deeply caramelised onions?
Cook onions slowly over medium heat with olive oil, stirring occasionally for 15–20 minutes until golden brown and sweet.
- → Is there a gluten-free option?
Yes, substitute regular pasta with your favorite gluten-free variety to accommodate dietary needs without sacrificing taste.
- → Which cheese can replace feta?
If desired, try halloumi or goat cheese for a different texture and flavor, though feta’s creaminess is ideal here.
- → What wines pair well?
Crisp Sauvignon Blanc or light rosé complements the tangy cheese and vibrant Mediterranean vegetables perfectly.
- → Can I add more vegetables?
Stirring in baby spinach or arugula before serving brings extra freshness and nutrition to the dish.