New This Month

Spelt Ribbon Pasta with Marinated Feta

This dish is best made with a creamy variety of feta, which melts perfectly into the warm pasta. Use a sheep-and-goat's-milk blend if you can find it; otherwise, a good fresh goat cheese or French feta works well.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Marcus Nilsson

Source: Martha Stewart Living, January 2012


  • 2 pints grape tomatoes
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Sea salt
  • Freshly ground black pepper
  • 3 medium red onions (7 ounces each), thinly sliced (about 4 1/2 cups)
  • 8 ounces spelt ribbon pasta, such as Eden
  • 7 ounces marinated feta, French feta, or fresh goat cheese (1 1/2 cups, crumbled)


  1. Preheat oven to 375 degrees. Place grape tomatoes in a 9-by-13-inch baking dish, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Roast until tomatoes have collapsed and are beginning to brown, about 45 minutes.

  2. In a heavy skillet over high heat, add remaining olive oil and the onions. Cook until beginning to brown, about 5 minutes. Reduce heat to medium-low, and cook for 25 minutes. Add a pinch of salt and cook until caramelized, about 5 minutes.

  3. Cook pasta until al dente. Drain pasta, and return to pot; add tomatoes and caramelized onions. Crumble 1 cup of feta over pasta, and gently toss.

  4. Divide among 4 plates, and garnish each with remaining feta and a drizzle of olive oil.


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