# What You'll 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 tbsp chopped fresh basil, 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 - Set oven temperature to 400°F and allow to fully preheat.
02 - In a large ovenproof baking dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season with salt, black pepper, oregano, and red pepper flakes if desired. Toss ingredients until evenly coated.
03 - Nestle the block of feta cheese in the center of the prepared baking dish among the vegetables. Drizzle 1 tablespoon olive oil over the feta and lightly season with black pepper.
04 - Bake uncovered for 25 to 30 minutes, or until cherry tomatoes burst and feta cheese develops golden edges and soft texture.
05 - While the cheese bakes, heat a large skillet over medium heat. Add 1 tablespoon olive oil and sliced onions. Sauté, stirring occasionally, for 15 to 20 minutes until the onions become deeply caramelised and golden brown. Set aside.
06 - Simultaneously, cook pasta in a large pot of salted boiling water following package instructions until al dente. Reserve 1/2 cup pasta water before draining.
07 - Remove the baking dish from the oven. Add caramelised onions and chopped basil to the dish. Stir to blend, gently breaking up the feta and letting it create a creamy sauce.
08 - Add drained pasta to the sauce and toss well to coat. Incorporate reserved pasta water gradually to achieve desired sauce consistency.
09 - Serve immediately, garnished with extra chopped basil and a drizzle of olive oil if desired.
