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Ingredients

1 (12 ounce) box Barilla® Gluten Free Spaghetti 2 pints cherry tomatoes 4 tablespoons extra virgin olive oil Salt and black pepper to taste 1 cup thinly sliced red onion 1 tablespoon chopped fresh parsley ¼ cup grated pecorino cheese ¼ cup pine nuts, toasted

Nutrition Info

758.5 calories carbohydrate: 130.5 g cholesterol: : - fat: 21.1 g fiber: 4.2 g protein: 13.5 g saturatedFat: 2.6 g servingSize: - sodium: 54.2 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

Pre-heat the oven to 425 degrees F. Bring a large pot of water to a boil.
Toss the cherry tomatoes in 2 tablespoons of olive oil and season with salt and pepper. Place on a rimmed sheet tray and roast in the oven until blistered and browned.
Meanwhile, in a skillet caramelize the onions in 2 tablespoons of olive oil. Season with salt and pepper, and cook over medium heat for about 10 minutes.
To the skillet add the roasted tomatoes.
Cook pasta according to package directions, reserve 1 cup cooking liquid. Drain and toss with sauce and cooking liquid, stir to combine. Remove from heat and add toss in the parsley, cheese and pine nuts.

4 servings

Roasted tomatoes and caramelized onions bring sweet-savory flavors to spaghetti tossed with grated cheese and toasted pine nuts.