# 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 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
# Step-by-Step Guide:
01 - Preheat oven to 400°F.
02 - In a large ovenproof baking dish, add halved cherry tomatoes, sun-dried tomatoes, sliced garlic, and 2 tablespoons olive oil. Season with salt, pepper, dried oregano, and red pepper flakes if using. Toss thoroughly.
03 - Place the block of feta cheese in the center of the baking dish among the vegetables. Drizzle 1 tablespoon olive oil over the feta and lightly season with black pepper.
04 - Transfer the dish to the oven. Bake for 25 to 30 minutes, until tomatoes burst and feta is softened and lightly browned at the edges.
05 - While the feta and tomatoes bake, 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 caramelized and golden. Set aside.
06 - While onions caramelize, cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
07 - Remove the baking dish from the oven. Add caramelized onions and chopped basil to the dish. Stir well, breaking up feta to form a creamy sauce.
08 - Add drained pasta to the baking dish, tossing to coat thoroughly. If needed, gradually add reserved pasta water to reach preferred sauce consistency.
09 - Portion immediately and garnish with extra basil and a drizzle of olive oil if desired.
