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Gluten Free Spaghetti with Caramelized Red Onions, Cherry Tomatoes, Pine Nuts, and Pecorino Cheese


"Roasted tomatoes and caramelized onions bring sweet-savory flavors to spaghetti tossed with grated cheese and toasted pine nuts."
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40 m servings 771 cals
Original recipe yields 4 servings

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  1. Pre-heat the oven to 425 degrees F. Bring a large pot of water to a boil.
  2. 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.
  3. 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.
  4. To the skillet add the roasted tomatoes.
  5. 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.

Nutrition Facts

Per Serving: 771 calories; 21.8 g fat; 130.5 g carbohydrates; 14.5 g protein; 2 mg cholesterol; 99 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 6
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Gluten free Barilla is made with rice and corn, giving it a lovely light golden color when cooked. It makes a nice canvas for the red onions and other veggies. The flavor is really nice, as well...

This recipe is so good - super flavorful and you honestly would not know it is gluten free. I served it to friends at a dinner party, did not tell them it was gluten free, and they were shocked ...

came out real good! I didnt add the pine nuts but that just because I dont like them.

Made it loved it...add a bit of cayenne to spice it up a notch.

I really enjoyed this recipe! It has a clean and fresh flavor that is highlighted by the yummy pine nuts! I made a half recipe, but next time I'll have to make the whole thing! Thanks, Barill...

Excellent flavor and very easy. The extra cup of cooking liquid made it watery but did not affect the flavor. Fresh parsley gave it a nice zing.