# Ingredient List:
→ Pasta
01 - 12 oz dried short pasta such as 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 tablespoons fresh basil, chopped, plus extra for garnish
→ 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 oven to 400°F.
02 - Combine cherry tomatoes, sun-dried tomatoes, sliced garlic, and 2 tablespoons olive oil in a large ovenproof dish. Season with salt, black pepper, dried oregano, and crushed red pepper flakes if desired. Toss thoroughly.
03 - Place the feta cheese block in the center of the dish, nestling it among the vegetables. Drizzle with 1 tablespoon olive oil and add a touch of freshly ground black pepper.
04 - Transfer the baking dish to the oven and roast for 25–30 minutes, until tomato skins burst and feta is soft with golden edges.
05 - While baking, heat a large skillet over medium. Add 1 tablespoon olive oil and onions. Cook, stirring occasionally, for 15–20 minutes until deeply caramelized and rich golden brown. Set aside.
06 - Simultaneously, boil pasta in a large pot of salted water according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
07 - Remove baking dish from oven. Add caramelized onions and chopped basil. Mix well, gently breaking the feta to create a creamy sauce.
08 - Gently fold cooked pasta into the mixture, ensuring even coating. Use reserved pasta water, adding little by little to reach your desired sauce consistency.
09 - Serve immediately, garnished with additional fresh basil and a light drizzle of olive oil if desired.
