# Ingredient list:
→ 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
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon crushed red pepper flakes, optional
11 - Salt and freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - Preheat the oven to 400°F.
02 - In a large ovenproof baking dish, place halved cherry tomatoes, sliced sun-dried tomatoes, sliced garlic, and 2 tablespoons olive oil. Generously season with salt, pepper, dried oregano, and optional red pepper flakes. Toss ingredients to mix evenly.
03 - Position the block of feta cheese in the center of the baking dish, nestled among the tomato mixture. Drizzle 1 tablespoon olive oil over the feta and lightly season with pepper.
04 - Bake for 25 to 30 minutes until tomatoes are burst and feta is softened with golden edges.
05 - Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon olive oil and the sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until deeply caramelised and golden. Set aside.
06 - While onions caramelise, prepare pasta according to package directions in salted boiling water until al dente. Reserve 1/2 cup pasta cooking water, then drain.
07 - Remove the baking dish from oven. Add caramelised onions and chopped basil into the dish. Stir thoroughly, breaking up the feta until a creamy sauce forms.
08 - Add drained pasta to the dish, tossing to coat evenly. If needed, add reserved pasta water a bit at a time to reach desired sauce consistency.
09 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
