# What You'll Need:
→ 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 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
# How to Make It:
01 - Set oven to 400°F and allow to fully heat.
02 - In a large ovenproof baking dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season with salt, black pepper, oregano, and red pepper flakes if desired. Toss until well coated.
03 - Place feta block in the center of the dish, nestling it among the tomatoes. Drizzle 1 tablespoon olive oil over the feta and sprinkle with additional pepper.
04 - Bake uncovered for 25 to 30 minutes, until tomatoes have burst and feta is soft and golden-edged.
05 - Heat a large skillet over medium heat. Add 1 tablespoon olive oil and spread out sliced onions. Cook, stirring intermittently, for 15 to 20 minutes until onions turn deep golden and caramelized. Set aside.
06 - Boil pasta in salted water per package directions until al dente. Before draining, reserve 1/2 cup pasta water. Drain pasta thoroughly.
07 - Remove baking dish from oven. Add caramelized onions and chopped basil. Stir, breaking up feta to form a creamy sauce.
08 - Add cooked pasta to the dish, tossing to coat evenly. Adjust sauce consistency with reserved pasta water as needed.
09 - Plate immediately, garnishing with additional basil and a drizzle of olive oil if desired.
