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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Ingredients:
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) |
Directions:
1. Cook the pasta according to package directions.
2. 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.
3. 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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