# 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 chopped fresh basil, 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
# How to Make It:
01 - Preheat the oven to 400°F (200°C). In a large ovenproof baking dish, combine the cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season with salt, black pepper, dried oregano, and crushed red pepper flakes if using. Toss ingredients to coat evenly.
02 - Position the block of feta cheese in the center of the prepared baking dish, nestling it among the vegetables. Drizzle 1 tablespoon olive oil over the feta and lightly season with black pepper. Bake for 25 to 30 minutes until tomatoes have burst and feta is softened and golden at the edges.
03 - While vegetables and feta bake, heat a large skillet over medium heat. Add 1 tablespoon olive oil and the sliced onions. Cook, stirring occasionally, until deeply caramelized and golden brown, about 15 to 20 minutes. Set aside once finished.
04 - Simultaneously, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
05 - Remove the baking dish from the oven. Add caramelized onions and chopped basil to the dish. Stir thoroughly, breaking up the feta to form a creamy, cohesive sauce.
06 - Add the drained pasta to the baking dish, tossing to coat evenly with the sauce. Adjust sauce consistency by gradually adding reserved pasta water as needed. Garnish with extra fresh basil and, if desired, an additional drizzle of olive oil. Serve immediately.
