# 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 tbsp fresh basil, chopped, plus additional for garnish
→ Pantry
08 - 3 tbsp olive oil, divided
09 - 1 tsp dried oregano
10 - 1/2 tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 400°F (200°C).
02 - In a large ovenproof baking dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season liberally with salt, black pepper, oregano, and red pepper flakes if desired. Toss to distribute seasonings evenly.
03 - Place feta cheese block in the center of the dish among tomatoes. Drizzle 1 tablespoon olive oil over feta and season lightly with black pepper.
04 - Transfer baking dish to oven and bake for 25 to 30 minutes, until tomatoes burst and feta softens, turning golden at the edges.
05 - While tomatoes bake, heat a large skillet over medium. Add 1 tablespoon olive oil and sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until onions are deeply caramelised and golden. Set onions aside.
06 - Meanwhile, cook pasta in a large pot of boiling salted water according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta.
07 - Remove baking dish from oven. Add caramelised onions and chopped basil to the tomatoes and feta. Stir thoroughly, breaking feta to form a creamy sauce.
08 - Add drained pasta to the baking dish, tossing gently to coat. Adjust sauce consistency with reserved pasta water as needed.
09 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
