• 3 Ratings

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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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


3 Ratings
  • 5 star values: 2
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  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0