# 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 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
# Steps to follow:
01 - Preheat oven to 400°F.
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 using. Toss until vegetables are evenly coated.
03 - Position the feta cheese block in the center of the dish among the tomatoes. Drizzle 1 tablespoon olive oil over the feta and lightly season with pepper.
04 - Bake for 25 to 30 minutes until the tomatoes have burst and the feta is softened and golden at the edges.
05 - 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 brown. Set aside.
06 - While onions caramelise, cook pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
07 - Remove baking dish from oven. Add caramelised onions and chopped basil. Stir thoroughly, breaking up feta until a creamy sauce forms.
08 - Add cooked pasta to the baking dish and toss to coat in sauce. Gradually add reserved pasta water as needed for desired consistency.
09 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
