# 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 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 - Salt and freshly ground black pepper, to taste
# Method:
01 - Preheat oven to 400°F.
02 - In a large ovenproof baking dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and 2 tbsp olive oil. Season generously with salt, black pepper, oregano, and red pepper flakes if desired. Toss thoroughly.
03 - Place the feta block in the center of vegetables, nestling it among the tomatoes. Drizzle with 1 tbsp olive oil and season with a touch of black pepper.
04 - Bake for 25 to 30 minutes, until tomatoes are bursting and feta is golden and softened.
05 - Meanwhile, heat a large skillet over medium and add 1 tbsp olive oil with sliced onions. Sauté, stirring occasionally, for 15 to 20 minutes until deeply caramelized and golden brown. Set aside.
06 - While onions cook, boil pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
07 - Remove baking dish from oven. Add caramelized onions and chopped basil. Stir thoroughly, breaking down the feta to form a creamy sauce.
08 - Add the cooked pasta to the dish and toss well to ensure even coating. For added creaminess, mix in reserved pasta water gradually to achieve desired sauce consistency.
09 - Serve immediately, garnished with additional basil and a drizzle of olive oil as preferred.
