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.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings


  • 1 1/2 to 2 pounds tomatoes (cherry preferred, but can also use romas) If using larger tomatoes, slice in half
  • 2 heads garlic
  • 1 box Barilla® Red Lentil Spaghetti
  • olive oil
  • large handful fresh basil sliced into ribbons
  • 1/3 cup parmesan flakes
  • 1/4-1/2 cup pasta water


  • 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.
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