Barilla® Gluten Free Spaghetti with Caramelized Red Onions

Whole Cherry Tomatoes, Pine Nuts & Pecorino Cheese

Barilla Gluten Free Spaghetti Pasta

Made with

Barilla Gluten Free Spaghetti

  • Prep
  • Cook
  • Skill

  • 375
  • 17g
    total fat
  • 52g
    total carbohydrate
  • 8g
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Ingredients for 6 people

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


  • Pre-heat the oven to 425°F and 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 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
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