# Components:
→ 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 packed in oil, drained and sliced
06 - 3 cloves garlic, thinly sliced
07 - 2 tablespoons fresh basil, chopped
→ 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 - Set the oven to 400°F (200°C) to prepare for roasting the feta and tomatoes.
02 - In a large ovenproof dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season generously with salt, pepper, oregano, and red pepper flakes if desired. Toss well to coat.
03 - Nestle the feta block in the center of the dish among the tomatoes. Drizzle with 1 tablespoon olive oil and season lightly with pepper.
04 - Bake for 25 to 30 minutes, until the tomatoes burst and the feta is soft and golden at the edges.
05 - While the feta bakes, heat a large skillet over medium heat. Add 1 tablespoon olive oil and onions. Cook, stirring occasionally, for 15 to 20 minutes until deep golden brown. Set aside when done.
06 - Simultaneously, cook pasta in a large pot of salted boiling water following package directions until al dente. Reserve 1/2 cup pasta water and drain.
07 - Remove baking dish from oven. Add caramelised onions and chopped basil to the dish. Stir thoroughly, breaking up the feta to create a creamy, smooth sauce.
08 - Add cooked pasta to baking dish and toss until evenly coated. For a looser sauce, gradually add reserved pasta water until desired consistency is achieved.
09 - Serve immediately topped with extra basil and a drizzle of olive oil if preferred.
