# 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
08 - Extra fresh basil for serving
→ Pantry
09 - 3 tablespoons olive oil, divided
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper to taste
# Method Steps:
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, oregano, and red pepper flakes if desired. Toss well.
03 - Place the feta block in the center of the dish, nestled among the tomatoes. Drizzle 1 tablespoon olive oil over the feta and season lightly with black pepper.
04 - Transfer baking dish to the oven and bake for 25 to 30 minutes, until tomatoes are bursting and feta is soft and golden at the edges.
05 - While baking, heat a large skillet over medium heat. Add 1 tablespoon olive oil and sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until deeply caramelized and golden brown. Set aside.
06 - While onions caramelize, cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
07 - Remove baking dish from oven. Add caramelized onions and chopped basil to the dish. Stir to combine, breaking up feta to create a creamy sauce.
08 - Add drained pasta to baking dish and toss to coat. Add reserved pasta water incrementally to achieve desired sauce consistency.
09 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
