Roasted Tomato and Garlic Pasta with Barilla® Red Lentil Spaghetti
This pasta is so simple to put together and wonderful for a quick weeknight meal! This sauce is made with delicious flavors of deep roasted tomatoes and garlic and topped with fresh basil and parmesan cheese for a flavor-packed dish that everyone in the family will enjoy.
Preheat oven to 425ºF. Line a large baking sheet with parchment paper.
Place tomatoes on baking sheet (if using large tomatoes, put cut-side up) and drizzle generously with olive oil. Season with salt and pepper.
To roast garlic, cut the top half off of garlic bulbs. Place garlic bulbs (don’t worry about removing the skin) on a square of foil or parchment paper and drizzle with olive oil. Wrap garlic with aluminum foil or tie parchment paper with twine.
Place tomatoes and garlic in oven and roast for 30-35 minutes until tomatoes are roasted deeply and garlic is softened.
Prepare Barilla Pasta as directed on box. You’ll want an al dente noodle for this recipe. Reserve 1/4 cup pasta water.
When tomatoes and garlic are roasted and pasta is made, add pasta, tomatoes, garlic and half of your basil to a large bowl. Mix well. Drizzle with olive oil or add reserved pasta water if needed. Season with salt and pepper, to taste.
Prior to serving, top with additional protein if desired. Garnish with fresh basil and parmesan.