12 ounces rigatoni (or other large tube-shaped pasta)
2 tablespoons olive oil, divided
1/2 thinly sliced medium red onion
3/4 teaspoon salt
2 tablespoons balsamic vinegar
10 sun-dried tomatoes in oil, drained and chopped
1/2 teaspoon crushed red pepper
1/4 cup pine nuts
1 cup crumbled feta cheese
6 large basil leaves, sliced crosswise into thin strips (save extras for garnishing)
How to Make It
Cook the pasta according to package directions.
While pasta cooks, heat 1 tablespoon olive oil in a large skillet. Add onion, and sauté over medium-high heat until tender and fragrant, about 3 minutes. Add salt, balsamic vinegar, sun-dried tomatoes, crushed red pepper, and pine nuts; cook, partially covered, over medium-low heat for 4 minutes, stirring occasionally.
When al dente, drain the pasta and add it to the skillet, stirring to combine for about 1 minute. Transfer the pasta to a large serving bowl, and toss in the feta cheese, basil, and remaining olive oil. Serve immediately.
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