# 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 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, to taste
12 - 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 tablespoons olive oil. Season with salt, pepper, oregano, and red pepper flakes if desired. Toss thoroughly.
03 - Nestle feta block in the center of the dish among tomatoes. Drizzle remaining 1 tablespoon olive oil over feta and lightly season with black pepper.
04 - Transfer baking dish to oven and bake for 25 to 30 minutes until tomatoes burst and feta softens, turning golden at the edges.
05 - Meanwhile, heat a skillet over medium and add 1 tablespoon olive oil. Add sliced onions and cook for 15 to 20 minutes, stirring occasionally, until deeply caramelized. Set aside when finished.
06 - Simultaneously, cook pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water, then drain pasta.
07 - Remove baking dish from oven. Add caramelized onions and chopped basil to the dish. Mix thoroughly, breaking up feta to form a creamy sauce.
08 - Add cooked pasta to the dish, tossing gently to coat. Adjust sauce consistency with reserved pasta water as needed.
09 - Serve immediately, garnished with additional basil and a drizzle of olive oil if desired.
