# 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 extra for garnish)
→ 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 - Set oven to 400°F and allow to preheat.
02 - In a large ovenproof baking dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season generously with salt, pepper, oregano, and red pepper flakes if desired. Toss gently to distribute.
03 - Nestle the feta block in the center of the baking dish among the seasoned vegetables. Drizzle 1 tablespoon olive oil over the feta and lightly season with black pepper.
04 - Place dish in the oven and bake for 25 to 30 minutes, until tomatoes have burst and feta is golden at the edges.
05 - While baking, heat a large skillet over medium. Add 1 tablespoon olive oil and cook sliced onions, stirring occasionally, for 15 to 20 minutes until deeply caramelised and golden brown. Set aside.
06 - Simultaneously, cook pasta in a large pot of salted boiling water as per package instructions until al dente. Reserve 1/2 cup pasta cooking water before draining.
07 - Remove baking dish from oven. Add caramelised onions and chopped basil to the tomatoes and feta. Stir to break up feta and blend into a creamy sauce.
08 - Add drained pasta to baking dish, tossing to coat evenly in the sauce. Incorporate reserved pasta water, a little at a time, for desired sauce texture.
09 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
