2 brown onions, very finely sliced
12 cloves garlic, finely sliced
½ cup extra virgin olive oil
2 punnets mixed baby tomatoes, halved
Sea-salt flakes and freshly ground black pepper, to season
Finely grated zest, juice of 2 lemons
2 tsp dark brown sugar
200g feta, crumbled
2 bunches thyme, leaves finely chopped
2 bunches tarragon, finely chopped
2 cups finely grated pecorino
Preheat oven to 200°C fan-forced (220°C conventional) with a large heavy-based roasting pan on a middle shelf. Toss onion, garlic and oil in a bowl, then scatter on pan. Bake for 10 minutes, until just blackening on the edges.
Add tomato, season and mix well. Bake for 5 minutes. Stir in zest, juice, sugar and feta. Bake for 5 more minutes. Remove from oven. Add herbs.
Meanwhile, cook bucatini in a large saucepan of rapidly boiling salted water until al dente. Drain well and toss with half of the pecorino. Toss in sauce and top with remaining pecorino. Serve.