# What you 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 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
# How to Make It:
01 - Preheat the oven to 400°F.
02 - In a large ovenproof baking dish, combine the cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season generously with salt, pepper, dried oregano, and red pepper flakes if desired. Toss to evenly coat.
03 - Nestle the block of feta cheese in the center of the baking dish among the vegetables. Drizzle 1 tablespoon olive oil over the feta and season lightly with black pepper.
04 - Transfer the baking dish to the oven and bake for 25 to 30 minutes, until tomatoes have burst and feta is softened with lightly golden edges.
05 - While baking, 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.
06 - As the onions caramelise, cook pasta according to package instructions in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
07 - Remove the baking dish from the oven. Add caramelised onions and chopped basil to the dish. Stir to combine, breaking up feta to create a smooth, creamy sauce.
08 - Add cooked pasta to the baking dish. Toss thoroughly to coat, adding reserved pasta water gradually for desired sauce consistency.
09 - Serve immediately, garnishing with extra fresh basil and a drizzle of olive oil if desired.
