Whole Wheat Pasta with Roasted Tomatoes, Caramelized Onions and Feta Cheese

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Hearty Whole Wheat Egg Noodles hold up to a thick roasted tomato and caramelized onion sauce and tangy feta cheese.


  • 2 pints cherry tomatoes, or grape tomatoes
  • 3 Tbsp extra-virgin olive oil
  • salt, for sprinkling
  • pepper, for sprinkling
  • 3 medium red onion, thinly sliced
  • 1 package Hodgson Mill Whole Wheat Egg Noodles
  • 1 cup feta cheese, crumbled


Preheat oven to 375ºF. Toss together grape tomatoes with olive oil in a 13” x 9” baking dish. Sprinkle with salt and pepper and roast in oven for about 45 minutes or until browned, wrinkled, and some have burst. Set aside.

Sauté sliced red onion in a large skillet over medium-high heat until just beginning to brown. Turn down heat to medium-low and cook for 25 more minutes. Add a pinch of salt and cook until caramelized, about 5 more minutes. Set aside.

Cook pasta according to directions on the bag. Drain and add to large skillet; toss with roasted tomatoes, including the juice, and caramelized onions in the large skillet over low heat until combined. Add one cup of feta cheese and gently toss until combined.. Serve immediately.

Makes 6-8 servings Print this Recipe

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