# What You Need:
→ 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 tablespoons fresh basil, chopped, plus extra for serving
→ Pantry
08 - 3 tablespoons olive oil, divided use
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 temperature to 400°F.
02 - In a large ovenproof baking dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season thoroughly with salt, pepper, dried oregano, and red pepper flakes if desired. Toss to ensure even coating.
03 - Nestle the feta block at the center of the dish among the tomatoes. Drizzle 1 tablespoon olive oil over the feta cheese and season lightly with black pepper.
04 - Transfer the baking dish to the oven and bake for 25 to 30 minutes, until tomatoes are blistered and feta is softened and lightly golden on the edges.
05 - While tomatoes bake, heat a large skillet over medium flame. Add 1 tablespoon olive oil and the sliced onions. Stir regularly, and cook for 15 to 20 minutes until fully caramelised and golden brown. Set aside once ready.
06 - In a large pot of salted boiling water, cook pasta following package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta and set aside.
07 - Remove the baking dish from the oven. Add caramelised onions and chopped basil to the pan. Stir everything together, breaking up the feta to form a creamy, cohesive sauce.
08 - Add cooked pasta to the dish and toss thoroughly to coat with sauce. Gradually stir in reserved pasta water to adjust sauce consistency as needed.
09 - Divide pasta among plates, garnishing with extra basil and a drizzle of olive oil if desired. Serve immediately.
