Rustic Rigatoni

Prep: 10 minutes, Cook: 8 minutes.

Ingredients :
12 ounces rigatoni (or other large tube-shaped pasta) 12 ounces rigatoni (or other large tube-shaped pasta) -->
2 tablespoons olive oil, divided 2 tablespoons olive oil, divided -->
1/2 thinly sliced medium red onion 1/2 thinly sliced medium red onion -->
3/4 teaspoon salt 3/4 teaspoon salt -->
2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar -->
10 sun-dried tomatoes in oil, drained and chopped 10 sun-dried tomatoes in oil, drained and chopped -->
1/2 teaspoon crushed red pepper 1/2 teaspoon crushed red pepper -->
1/4 cup pine nuts 1/4 cup pine nuts -->
1 cup crumbled feta cheese 1 cup crumbled feta cheese -->
6 large basil leaves, sliced crosswise into thin strips (save extras for garnishing) 6 large basil leaves, sliced crosswise into thin strips (save extras for garnishing) -->
Preparation :
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.