# Ingredients:
→ Pasta
01 - 12 oz dried short pasta (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 tbsp fresh basil, chopped (plus extra for serving)
→ Pantry
08 - 3 tbsp olive oil, divided
09 - 1 tsp dried oregano
10 - 1/2 tsp crushed red pepper flakes (optional)
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
# Instructions:
01 - Preheat oven to 400°F (200°C).
02 - Add halved cherry tomatoes, sun-dried tomatoes, sliced garlic, and 2 tablespoons olive oil to a large ovenproof baking dish. Season generously with salt, black pepper, dried oregano, and red pepper flakes if desired. Toss until evenly coated.
03 - Place feta cheese block at the center of the baking dish among the tomatoes. Drizzle 1 tablespoon olive oil over the feta and season lightly with black pepper.
04 - Bake for 25 to 30 minutes until tomatoes have burst and feta is soft with golden edges.
05 - While feta bakes, 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 brown. Remove from heat and 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 water, then drain.
07 - Remove baking dish from the oven, add caramelized onions and chopped basil. Stir well, breaking up the feta until a creamy sauce forms.
08 - Add cooked pasta to the sauce. Toss thoroughly to coat, adding reserved pasta water gradually to achieve desired creaminess.
09 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
