Ingredients
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)
Preparation
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.
