# Components:
→ 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 and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 400°F.
02 - In a large ovenproof baking dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and 2 tbsp olive oil. Season generously with salt, pepper, oregano, and red pepper flakes if desired. Toss to coat evenly.
03 - Nestle the feta block in the center of the dish among the tomatoes. Drizzle 1 tbsp olive oil over the cheese and season lightly with pepper.
04 - Bake for 25 to 30 minutes, until tomatoes burst and feta is soft and golden at the edges.
05 - Meanwhile, heat a large skillet over medium. Add 1 tbsp olive oil and sliced onions. Cook, stirring occasionally, for 15–20 minutes until onions are deeply caramelized and golden. Set aside.
06 - While onions caramelize, cook pasta according to package directions in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
07 - Remove baking dish from oven. Add caramelized onions and chopped basil. Stir thoroughly, breaking feta to form a creamy, cohesive sauce.
08 - Add cooked pasta to the sauce. Toss to coat evenly, adding reserved pasta water gradually to reach desired consistency.
09 - Garnish with extra basil leaves and a drizzle of olive oil. Serve immediately.
