# 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
# Preparation Steps:
01 - Preheat the oven to 400°F.
02 - Add cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil to a large ovenproof baking dish. Season with salt, black pepper, oregano, and red pepper flakes if desired. Toss to evenly coat.
03 - Nestle the feta cheese block in the center of the baking dish among the tomatoes. Drizzle with 1 tablespoon olive oil and season the top with additional black pepper.
04 - Transfer the dish to the oven and bake for 25 to 30 minutes, until the tomatoes burst and the feta is golden and softened.
05 - Meanwhile, heat a large skillet over medium. Add 1 tablespoon olive oil and the sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until onions are deeply caramelized and golden brown. Set aside.
06 - While onions caramelize, boil pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup pasta water and drain remaining water.
07 - Remove the baking dish from the oven. Add caramelized onions and chopped basil to the dish. Stir well, breaking apart the feta to create a creamy sauce.
08 - Add cooked pasta to the dish and toss well to coat. Pour in reserved pasta water as needed to reach desired sauce consistency.
09 - Serve immediately, garnishing with extra fresh basil and a drizzle of olive oil if desired.
