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.
I first made this dish after a friend raved about the viral feta pasta, and adding caramelised onions and sun-dried tomatoes took the recipe to a whole new level. The sauce turns out so creamy and flavorful, it's become a regular favorite in my house.
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:
- 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.
- Toss 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 Last weekend, my kids scooped every last bite from the dish and asked for seconds. Sharing this pasta with family always leads to smiles at our table.
Required Tools
Large ovenproof baking dish, large pot for boiling pasta, skillet, knife and chopping board, wooden spoon or spatula
Nutritional Information
Per serving: 480 calories, 20 g total fat, 56 g carbohydrates, 16 g protein
Serving Ideas
Add a handful of baby spinach or arugula before serving for extra freshness. Pair with a crisp Sauvignon Blanc or a light rosé.
Save Serve immediately for best texture. This pasta is delicious as leftovers, gently reheated the next day.
Recipe FAQ
- → How do I caramelize onions for this dish?
Slice onions thinly and cook them slowly over medium heat in olive oil, stirring occasionally until deeply golden and sweet, around 15–20 minutes.
- → Can I use a different type of pasta?
Short pasta shapes like fusilli, rigatoni, or penne work best to hold the creamy sauce, but you can substitute with whole-wheat or gluten-free pasta.
- → Is this suitable for vegetarians?
Yes, this dish is vegetarian-friendly as it uses feta cheese and plenty of vegetables. Just double-check ingredient labels for unexpected additives.
- → What wine pairs well with this meal?
A crisp Sauvignon Blanc or a light rosé complements the creamy cheese and tangy tomatoes beautifully.
- → How can I adjust sauce consistency?
Add reserved pasta water a little at a time when mixing everything together to reach your preferred level of creaminess.
- → Are there possible allergens to consider?
This dish contains milk (from feta) and wheat (from pasta). For gluten-free needs, use appropriate pasta substitutes.