# 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 - Kosher salt and freshly ground black pepper, to taste
# How-To:
01 - Preheat oven to 400°F. In a large ovenproof baking dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season with salt, pepper, oregano, and red pepper flakes if desired. Toss thoroughly.
02 - Position the feta cheese block in the center of the baking dish amidst the tomato mixture. Drizzle with 1 tablespoon olive oil and lightly season with black pepper. Bake for 25 to 30 minutes until tomatoes burst and feta softens with golden edges.
03 - While baking, heat a large skillet over medium. Add 1 tablespoon olive oil and sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until onions develop a deep golden caramelisation. Remove from heat.
04 - Simultaneously, cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain well.
05 - Remove baking dish from oven. Add caramelised onions and chopped basil to tomato-feta mixture. Stir carefully, breaking up feta to achieve a creamy sauce consistency.
06 - Add cooked pasta to sauce, tossing gently to coat evenly. If sauce is too thick, gradually add reserved pasta water to reach desired texture. Serve immediately, garnished with additional basil and a light drizzle of olive oil if preferred.
