# What you'll need:
→ Pasta
01 - 12 ounces dried short pasta such as fusilli, penne, or rigatoni
→ Cheese
02 - 7 ounces 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
# Method:
01 - Set oven temperature 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, dried oregano, and red pepper flakes if using. Mix thoroughly.
03 - Place the feta block in the center of the tomato mixture, nestling it among the vegetables. Drizzle 1 tablespoon olive oil over the cheese and lightly season with black pepper.
04 - Bake in the preheated oven for 25 to 30 minutes, until cherry tomatoes have burst and feta is softened and golden around the edges.
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 deeply caramelised and golden brown. Set aside.
06 - While onions cook, boil the pasta in salted water according to package instructions 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 thoroughly, breaking up the feta to create a creamy sauce.
08 - Add the drained pasta to the baking dish and toss until fully coated. Gradually add reserved pasta water as needed to adjust sauce consistency.
09 - Serve immediately, garnished with extra basil and an optional drizzle of olive oil.
