# Components:
→ Pasta
01 - 12 ounces dried short pasta such as fusilli, penne, or rigatoni
→ Cheese
02 - 7 ounces 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 additional 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
# Method:
01 - Set oven to 400°F and allow it to come fully to temperature.
02 - In a large ovenproof dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season thoroughly with salt, freshly ground black pepper, dried oregano, and crushed red pepper flakes if preferred. Toss to coat evenly.
03 - Place the feta block in the center of the dish, nestled among the tomatoes. Drizzle with 1 tablespoon olive oil and lightly season with black pepper.
04 - Transfer the dish to the oven and bake for 25 to 30 minutes, until tomatoes have burst and feta is softened and golden at the edges.
05 - While baking, heat a large skillet over medium. Add 1 tablespoon olive oil and yellow onions; cook, stirring occasionally, until deeply caramelised and golden, 15 to 20 minutes. Set aside.
06 - Simultaneously, boil pasta according to package instructions in salted water until al dente. Before draining, reserve 1/2 cup pasta water and drain pasta well.
07 - Remove the baking dish from the oven; add caramelised onions and chopped fresh basil. Stir, breaking up feta and mixing until a creamy sauce forms.
08 - Add cooked pasta to the dish and toss gently until well coated. Gradually add reserved pasta water to reach desired sauce consistency.
09 - Serve immediately, garnished with extra chopped basil and, if preferred, a final drizzle of olive oil.
