# Ingredient List:
→ Pasta
01 - 12 oz dried short pasta (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 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
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - Add cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil to a large ovenproof baking dish. Season generously with salt, pepper, oregano, and red pepper flakes if using; toss to combine.
03 - Nestle the feta cheese block in the center of the dish amongst the tomato mixture. Drizzle 1 tablespoon olive oil over the feta and season lightly with black pepper.
04 - Bake for 25 to 30 minutes until the tomatoes have burst and the feta is soft and golden at the edges.
05 - Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon olive oil and the sliced onions; cook, stirring occasionally, for 15 to 20 minutes, until deeply caramelised and golden brown. Set aside.
06 - In a large pot, boil pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
07 - Remove the baking dish from the oven. Add caramelised onions and chopped basil to the dish. Stir everything together, breaking up the feta to create a creamy sauce.
08 - Add cooked pasta to the dish; toss to coat evenly. Incorporate reserved pasta water gradually for your preferred sauce consistency.
09 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
