# Ingredients:
→ Pasta
01 - 12 ounces dried short pasta such as fusilli, penne, or rigatoni
→ Cheese
02 - 7 ounces feta cheese block
→ 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 additional 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
# Directions:
01 - Preheat the oven to 400°F.
02 - Combine cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil in a large ovenproof baking dish. Season liberally with salt, pepper, dried oregano, and crushed red pepper flakes if desired, then toss to coat evenly.
03 - Position the feta cheese block in the center of the baking dish, tucked among the vegetables. Drizzle 1 tablespoon olive oil over the feta and season lightly with black pepper.
04 - Bake uncovered for 25 to 30 minutes, until the tomatoes burst and the feta is soft with golden edges.
05 - While the vegetables bake, 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 onions are deeply caramelized and richly browned. Set aside.
06 - Simultaneously, cook the 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 the baking dish from the oven. Add caramelized onions and chopped basil. Stir to incorporate, breaking up the feta to form a creamy sauce.
08 - Add cooked pasta to the dish. Toss thoroughly to coat. For a smoother sauce, add reserved pasta water incrementally to achieve desired consistency.
09 - Serve immediately, topped with extra fresh basil and a drizzle of olive oil if desired.
