# Components:
→ Pasta
01 - 12 oz dried short pasta such as fusilli, penne, or rigatoni
→ Cheese
02 - 7 oz block feta cheese
→ Vegetables
03 - 2 medium yellow onions, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
06 - 3 cloves garlic, thinly sliced
07 - 2 tablespoons fresh basil, chopped
→ Pantry
08 - 3 tablespoons olive oil, divided use
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper to taste
# Directions:
01 - Set oven to 400°F (200°C) to prepare for baking.
02 - In a large ovenproof dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season generously with salt, black pepper, oregano, and red pepper flakes if desired. Toss well to coat.
03 - Place the feta block at the center of the dish, nestling it into the tomato mixture. Drizzle 1 tablespoon olive oil over the cheese and season lightly with black pepper.
04 - Transfer dish to oven and bake for 25 to 30 minutes, until tomatoes are bursting and feta is softened with golden edges.
05 - Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon olive oil and the sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until deeply caramelised and golden. Set aside.
06 - While onions cook, boil pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
07 - Remove baking dish from oven. Add caramelised onions and chopped basil. Stir thoroughly, breaking up feta and mixing to form a creamy sauce.
08 - Add drained pasta to baking dish and toss until evenly coated. Add reserved pasta water gradually to achieve the desired sauce consistency.
09 - Plate immediately, garnish with extra chopped basil and drizzle of olive oil if preferred.
