# 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, plus extra for serving
→ Pantry
08 - 3 tablespoons olive oil, divided
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 - Preheat oven to 400°F.
02 - In a large ovenproof baking dish, combine halved cherry tomatoes, sun-dried tomatoes, sliced garlic, and 2 tablespoons olive oil. Season generously with salt, freshly ground black pepper, dried oregano, and red pepper flakes if using. Toss to ensure even distribution.
03 - Nestle block of feta in the center of the tomato mixture. Drizzle 1 tablespoon olive oil over the feta and season lightly with pepper.
04 - Transfer baking dish to the oven and bake for 25 to 30 minutes, until tomatoes have burst and feta is soft 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 brown. Set aside.
06 - While onions caramelise, cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
07 - Remove the baking dish from oven. Add caramelised onions and chopped basil to the dish. Stir thoroughly, breaking up feta to form a creamy sauce.
08 - Add cooked pasta to the baking dish and combine well to coat. Gradually add reserved pasta water to adjust sauce consistency as desired.
09 - Serve immediately, garnished with extra fresh basil and a drizzle of olive oil, if desired.
