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Barilla® Gluten Free Spaghetti

with Caramelized Red Onions and Whole Cherry Tomatoes, Pine Nuts and Pecorino Cheese

  • Prep
  • Cook
  • Skill


Ingredients for 4 people

  • 1 box Barilla® Gluten Free Spaghetti
  • 2 pints cherry tomatoes
  • 4 tablespoons (60mL) extra virgin olive oil
  • salt and black pepper to taste
  • 1 cup (340 g) red onion, sliced thin
  • 1 tablespoon (15mL) parsley, chopped
  • ¼ cup (85 g) Pecorino cheese, grated
  • ¼ cup (85 g) pine nuts, toasted


  1. 1
    Pre-heat the oven to 425°F and bring a large pot of water to a boil
  2. 2
    Toss the cherry tomatoes in 2 tablespoons (30 mL) of olive oil and season with salt and pepper
  3. 3
    Place on a sheet tray and roast in the oven until blistered and browned
  4. 4
    Meanwhile, in a skillet caramelize the onions in 2 tablespoons (30 mL) of olive oil, season with salt and pepper, and cook over medium heat for about 10 minutes
  5. 5
    To the skillet add the roasted tomatoes
  6. 6
    Cook pasta according to package directions, reserve 1 cup (250 mL) cooking liquid
  7. 7
    Drain and toss with sauce and cooking liquid, stir to combine
  8. 8
    Remove from heat and add toss in the parsley, cheese and pine nuts

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