# 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 chopped fresh basil, 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
# Method:
01 - Preheat the oven to 400°F (200°C).
02 - In a large ovenproof baking dish, add cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season generously with salt, black pepper, oregano, and crushed red pepper flakes if desired. Toss well to combine.
03 - Nestle the block of feta cheese in the center among the tomatoes. Drizzle 1 tablespoon olive oil over the feta and season lightly with black pepper.
04 - Transfer the baking dish to the oven and bake for 25 to 30 minutes, until tomatoes are bursting and feta is soft and golden at the edges.
05 - While baking, heat a large skillet over medium heat. Add 1 tablespoon olive oil and sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until deeply caramelized and golden brown. Set aside.
06 - During caramelization, 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 - Once baked, remove the dish from the oven. Add caramelized onions and chopped basil. Stir everything together, breaking up the feta to create a creamy sauce.
08 - Add cooked pasta to the dish and toss until evenly coated. Gradually add reserved pasta water as needed for desired sauce consistency.
09 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
