# 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 extra 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, add halved cherry tomatoes, sliced sun-dried tomatoes, sliced garlic, and 2 tablespoons olive oil. Season well with salt, pepper, dried oregano, and red pepper flakes if using. Toss to coat evenly.
03 - Nestle the feta cheese block in the center of the dish among the tomatoes. Drizzle with 1 tablespoon olive oil and sprinkle with black pepper.
04 - Transfer baking dish to oven and bake for 25 to 30 minutes, until tomatoes have burst and feta is softened and golden at the edges.
05 - Meanwhile, heat a 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 - While onions cook, prepare pasta according to package instructions in a large pot of well-salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
07 - Remove baking dish from oven. Add caramelized onions and chopped basil to baked feta and tomato mixture. Stir thoroughly, breaking up the feta to create a creamy sauce.
08 - Fold cooked pasta into the sauce, mixing until evenly coated. Gradually add reserved pasta water as needed to achieve desired sauce consistency.
09 - Serve immediately, garnished with extra fresh basil and a drizzle of olive oil if preferred.
