# 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 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
# How to make it:
01 - Preheat oven to 400°F (200°C).
02 - Combine halved cherry tomatoes, sliced sun-dried tomatoes, garlic, and 2 tablespoons olive oil in a large ovenproof baking dish. Season generously with salt, black pepper, dried oregano, and optional red pepper flakes. Toss thoroughly.
03 - Nestle the feta block in the center of the vegetables. Drizzle with 1 tablespoon olive oil and season lightly with black pepper.
04 - Bake for 25–30 minutes until tomatoes burst and feta becomes soft with golden edges.
05 - While dish bakes, heat a large skillet over medium. Add 1 tablespoon olive oil and sliced onions. Cook, stirring occasionally, for 15–20 minutes until onions are deeply caramelised and golden brown. Set aside.
06 - Simultaneously, 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. Stir well, breaking up the feta to form a creamy sauce.
08 - Add cooked pasta to the baking dish and toss to coat. Incorporate reserved pasta water gradually as needed for desired sauce consistency.
09 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
