# Components:
→ 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 - Set the oven to 400°F to ensure even baking.
02 - In a large ovenproof baking dish, combine the cherry tomatoes, sun-dried tomatoes, sliced garlic, and 2 tablespoons olive oil. Season generously with salt, freshly ground black pepper, dried oregano, and crushed red pepper flakes if using. Toss thoroughly to coat.
03 - Nestle the block of feta cheese into the center of the baking dish among the vegetables. Drizzle 1 tablespoon olive oil over the cheese and season lightly with black pepper.
04 - Bake in the preheated oven for 25 to 30 minutes, or until the tomatoes have burst and the feta is softened with golden edges.
05 - While the feta bakes, heat a large skillet over medium heat. Add 1 tablespoon olive oil and add the sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until the onions are deeply caramelised and golden brown. Set aside.
06 - Simultaneously, cook the pasta according to the package instructions in a large pot of boiling, salted water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
07 - Remove the baking dish from the oven. Add caramelised onions and chopped basil to the dish. Stir well, breaking up the feta to create a creamy sauce.
08 - Add the drained pasta to the dish and toss to coat evenly. If needed, gradually stir in reserved pasta water to reach the desired consistency.
09 - Transfer to serving plates, garnishing with additional fresh basil and a drizzle of olive oil if desired. Serve immediately.
