# 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 cloves garlic, thinly sliced
07 - 2 tablespoons chopped fresh basil, 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:
01 - Preheat oven to 400°F.
02 - Arrange cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil in a large ovenproof baking dish. Season with salt, black pepper, oregano, and red pepper flakes if desired. Toss until evenly coated.
03 - Nestle the block of feta cheese in the center, surrounded by the tomato mixture. Drizzle 1 tablespoon olive oil over feta and season lightly with black pepper.
04 - Bake until tomatoes burst and feta is softened and golden at the edges, about 25 to 30 minutes.
05 - Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon olive oil and sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until onions are deeply caramelized and golden brown. Set aside.
06 - While onions cook, prepare pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
07 - Remove baking dish from oven. Add caramelized onions and chopped fresh basil. Stir thoroughly, breaking up feta to create a creamy sauce.
08 - Add cooked pasta to the baking dish and toss until evenly coated in sauce. If necessary, gradually incorporate reserved pasta water for desired consistency.
09 - Serve immediately, garnished with additional basil and an optional drizzle of olive oil.
