# What You'll 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
# Directions:
01 - Preheat the 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, freshly ground black pepper, dried oregano, and red pepper flakes if desired. Toss until well coated.
03 - Nestle the feta cheese block in the center of the tomato mixture. Drizzle 1 tablespoon olive oil over the feta and sprinkle with a little black pepper.
04 - Transfer the baking dish to the oven and bake for 25–30 minutes, until the tomatoes are blistered and the feta is golden and soft at the edges.
05 - While the dish bakes, 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 brown. Set aside.
06 - While caramelising the onions, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
07 - Remove the baking dish from the oven. Add the caramelised onions and chopped basil to the dish. Stir thoroughly, breaking up the feta to produce a creamy sauce.
08 - Add the cooked pasta to the dish and toss to coat in the sauce. Incorporate reserved pasta water gradually to achieve the desired consistency.
09 - Garnish with extra fresh basil and a light drizzle of olive oil. Serve immediately.
