# 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 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
# Method:
01 - Preheat oven to 400°F.
02 - Add cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil to a large ovenproof baking dish. Season generously with salt, black pepper, dried oregano, and crushed red pepper flakes if desired. Toss thoroughly.
03 - Set feta block in the center of the dish, nestled among tomatoes. Drizzle with 1 tablespoon olive oil and season lightly with black pepper.
04 - Bake uncovered for 25–30 minutes, until tomatoes are bursting and feta is golden and softened.
05 - Meanwhile, heat a large skillet over medium. Add 1 tablespoon olive oil and sliced onions. Cook, stirring often, for 15–20 minutes, until caramelized and richly 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 instructions until al dente. Reserve 1/2 cup pasta water, then drain.
07 - Remove baking dish from oven. Add caramelized onions and chopped basil. Mix thoroughly, gently breaking up the feta to yield a creamy texture.
08 - Add cooked pasta and toss to coat evenly. If needed, add reserved pasta water gradually to reach desired sauce consistency.
09 - Serve immediately, garnished with extra basil and a light drizzle of olive oil if preferred.
