# Components:
→ Pasta
01 - 12 ounces dried short pasta such as fusilli, penne, or rigatoni
→ Cheese
02 - 7 ounces 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 garnish
→ 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
# Preparation Steps:
01 - Preheat oven to 400°F. In a large ovenproof baking dish, combine cherry tomatoes, sun-dried tomatoes, sliced garlic, and 2 tablespoons olive oil. Season with salt, black pepper, oregano, and red pepper flakes if using, tossing thoroughly.
02 - Place the feta cheese block in the center of the baking dish amidst the tomatoes. Drizzle 1 tablespoon olive oil over the cheese and season lightly with black pepper.
03 - Bake for 25 to 30 minutes until tomatoes burst and feta is soft with golden edges.
04 - Meanwhile, heat a large skillet over medium. 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 - Simultaneously, prepare pasta in boiling salted water according to package directions until al dente. Reserve 1/2 cup pasta water and drain.
06 - Remove baking dish from oven. Add caramelised onions and chopped basil. Stir to combine, breaking up the feta to create a creamy sauce.
07 - Add cooked pasta to the baking dish, tossing to coat evenly with sauce. Gradually add reserved pasta water for desired consistency.
08 - Serve immediately, garnished with extra basil and a splash of olive oil if desired.
