Pasta Marsala with Feta

½ (8 ounce) package penne pasta

1 tablespoon olive oil

½ sweet onion (such as Vidalia®), chopped

2 cloves garlic, minced

2 teaspoons dried basil

½ cup sugar snap peas

⅓ cup chicken stock

⅓ cup Marsala wine

1 splash sweet white wine

salt and ground black pepper to taste

¼ cup crumbled feta cheese, or to taste

Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.

Heat olive oil in a large skillet over medium heat; cook and stir onion, garlic, and basil in the hot oil until onion is softened, about 5 minutes. Stir snap peas into onion mixture and cook for 2 to 3 minutes. Pour chicken stock, Marsala wine, and white wine into skillet. Add penne pasta; cook and stir until liquid is absorbed, about 5 minutes more. Season with salt and pepper.

Divide pasta and snap pea mixture into 2 bowls and sprinkle with crumbled feta cheese to serve.