# 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 garnish)
→ 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 with salt, pepper, dried oregano, and red pepper flakes if desired. Toss thoroughly.
03 - Nestle the block of feta cheese in the center of the baking dish amid tomatoes. Drizzle with 1 tablespoon olive oil and lightly season with pepper.
04 - Bake for 25 to 30 minutes until tomatoes are bursting and feta is softened and golden at the edges.
05 - While the dish bakes, heat a large skillet over medium heat. Add 1 tablespoon olive oil and the sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until deeply caramelised and golden brown. Set aside.
06 - Meanwhile, cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
07 - Remove baking dish from oven. Add caramelised onions and chopped basil to the dish. Stir to combine, breaking up the feta until a creamy sauce forms.
08 - Add cooked pasta to the dish, tossing to coat evenly. If needed, add reserved pasta water gradually for desired sauce consistency.
09 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
