# 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 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 - 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 generously with salt, black pepper, dried oregano, and red pepper flakes if using. Toss to coat evenly.
03 - Place the feta block in the center of the dish, nestling it among the tomatoes. Drizzle 1 tablespoon olive oil over the feta and season lightly with black pepper.
04 - Bake uncovered in the preheated oven for 25 to 30 minutes, until tomatoes burst and feta softens with golden 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 onions are deeply caramelised and golden brown. Remove from heat and set aside.
06 - Meanwhile, cook pasta in a large pot of salted boiling water, following package instructions, until al dente. Reserve 1/2 cup pasta cooking water. Drain pasta and set aside.
07 - Once baking is complete, remove dish from oven. Add caramelised onions and chopped basil. Stir thoroughly, breaking up the feta to create a creamy, cohesive sauce.
08 - Add cooked pasta to the baking dish. Toss well to coat. Adjust sauce consistency by adding reserved pasta water, a little at a time, until desired texture is reached.
09 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
