# 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 garlic cloves, 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
# Method steps:
01 - Preheat oven to 400°F.
02 - In a large ovenproof baking dish, combine cherry tomatoes, sun-dried tomatoes, sliced garlic, and 2 tablespoons olive oil. Season with salt, pepper, oregano, and red pepper flakes if desired. Toss thoroughly.
03 - Nestle the feta block in the center of the dish. Drizzle 1 tablespoon olive oil over the feta and season lightly with pepper. Bake for 25 to 30 minutes until tomatoes burst and feta is softened and golden at the edges.
04 - While the vegetables bake, heat a large skillet over medium heat. Add 1 tablespoon olive oil and sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until deeply caramelised and golden brown. Set aside.
05 - Meanwhile, boil pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
06 - Remove the baking dish from the oven. Add caramelised onions and chopped basil. Stir everything together, breaking up the feta to create a creamy sauce.
07 - Add cooked pasta and toss to coat evenly. Adjust sauce consistency with reserved pasta water as needed. Garnish with extra basil and drizzle with olive oil before serving.
