# Components:
→ Pasta
01 - 12 oz dried short pasta (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 garlic cloves, thinly sliced
07 - 2 tbsp fresh basil, chopped
→ 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
# Method:
01 - Set oven to 400°F and allow to preheat fully.
02 - In a large ovenproof baking dish, combine the halved cherry tomatoes, sliced sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season generously with salt, pepper, oregano, and red pepper flakes if desired. Toss well to coat.
03 - Nestle the block of feta cheese in the center of the baking dish among the tomatoes. Drizzle 1 tablespoon olive oil over the feta and season lightly with black pepper.
04 - Place the baking dish in the oven and bake for 25–30 minutes until tomatoes burst, and feta is softened and golden at the edges.
05 - While tomatoes and cheese bake, heat a large skillet over medium heat. Add 1 tablespoon olive oil and the sliced onions. Cook, stirring occasionally, for 15–20 minutes until deeply caramelised and golden. Set aside.
06 - While onions caramelise, boil pasta in a large pot of salted water until al dente per package instructions. Reserve 1/2 cup pasta water, then drain pasta.
07 - Remove baking dish from oven. Add caramelised onions and chopped basil to the dish. Stir, breaking up feta to create a creamy sauce.
08 - Add cooked pasta to the baking dish and toss gently to coat. Incorporate reserved pasta water as needed for desired sauce consistency.
09 - Transfer pasta to plates and garnish with extra basil and a drizzle of olive oil, if desired. Serve immediately.
