# Ingredient List:
→ Dairy
01 - 1 block (7 oz) feta cheese
→ Pasta
02 - 12 oz short pasta such as penne, fusilli, or rigatoni
→ Vegetables
03 - 1 lb cherry tomatoes
04 - 2 medium yellow onions, thinly sliced
05 - 3 cloves garlic, minced
06 - 1/3 cup sun-dried tomatoes in oil, sliced
→ Oils & Seasonings
07 - 4 tbsp extra-virgin olive oil, divided
08 - 1 tsp dried oregano
09 - 1/2 tsp crushed red pepper flakes (optional)
10 - Freshly ground black pepper, to taste
11 - Sea salt, to taste
→ Fresh Herbs (optional)
12 - 2 tbsp fresh basil leaves, torn
# Steps:
01 - Set the oven to 400°F and allow it to fully preheat.
02 - In a large ovenproof baking dish, combine cherry tomatoes, sliced sun-dried tomatoes, and minced garlic. Drizzle with 2 tablespoons olive oil, sprinkle with oregano, red pepper flakes, a pinch of salt, and freshly ground black pepper. Toss thoroughly to coat and distribute seasonings.
03 - Position the block of feta cheese in the center of the prepared vegetable mixture. Drizzle 1 more tablespoon olive oil evenly over the feta.
04 - Warm a skillet over medium-low heat, then add the remaining tablespoon of olive oil and sliced onions. Cook, stirring often, for 15 to 20 minutes until deeply golden and caramelized. Set aside until ready to use.
05 - Place the baking dish in the oven and bake for 25 to 30 minutes, until tomatoes have burst and feta appears golden on top.
06 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
07 - Once the feta and tomato mixture has finished baking, add the reserved caramelized onions to the dish. Gently mash and mix until a creamy sauce forms.
08 - Add drained pasta to the baking dish, tossing thoroughly to coat in the sauce. If sauce is too thick, gradually add reserved pasta water to achieve desired consistency.
09 - Taste and adjust seasoning as needed. Garnish with torn basil leaves before serving.
