This post is sponsored by Barilla®. All thoughts and opinions are my own.
This pasta comes together easily and makes a perfect quick weeknight meal—thanks to the star of the dish, Barilla® Red Lentil Spaghetti. The sauce is centered on deeply roasted tomatoes and garlic for a rich, flavorful meal the whole family will enjoy.
Pasta is almost always a win. One simple health-and-mom trick I love is swapping regular pasta for legume pasta. Barilla® offers two legume varieties in several shapes: Red Lentil Spaghetti and Chickpea. Both are made from a single ingredient—red lentil or chickpea flour—so they add plant-based protein and fiber to meals. They cook to a perfect al dente every time, and Barilla® Red Lentil Spaghetti was even a 2021 People Food Awards winner.
With fall coming, I love all the fresh produce—pulling tomatoes from the garden or lingering at the farmers market. Cooking seasonally matters to our family; I like using ingredients when they’re at their best.
This roasted tomato and garlic pasta is simple and so satisfying. It becomes a weeknight staple in late summer and early fall because it takes little prep and can be ready in about 35 minutes. Our weeknights are busy with kids coming home, work, and activities, so quick, tasty meals are a must.
I use Barilla® Red Lentil Spaghetti for this recipe. It’s certified gluten-free, Non-GMO Project Verified, and made with one ingredient: red lentil flour. It pairs well with tomato, chunky vegetable, or meat sauces, and the noodles soak up the flavors for a perfect bite. You can find Barilla® Legume Pasta at Meijer in the pasta aisle.
The sauce is Mediterranean-inspired—roasted tomatoes and garlic, a good drizzle of olive oil, and finished with fresh parmesan and ribboned basil. Roasting tomatoes brings out deep, sweet flavors and is one of my favorite ways to use lots of tomatoes. If you’d like, add grilled chicken, baked tofu, or shrimp at the end. This dish is flexible—roasted zucchini or red peppers would be great, too.
How to roast tomatoes and garlic
Roasting tomatoes and garlic is easy and addictive. Use a high oven temperature—about 425°F—to get deep flavor without burning or drying them out.
– Tomatoes: Line a large baking sheet with parchment. I prefer cherry tomatoes, but you can use larger ones—just halve them and place cut-side up. Drizzle generously with olive oil, season with salt and pepper, and roast 30–35 minutes until nicely browned.
– Garlic: Cut the top off each garlic head to expose the cloves, drizzle with olive oil, and wrap in foil (or parchment tied with twine). Roast alongside the tomatoes for 30–35 minutes until soft. Be careful when opening—the steam is hot. Roasting removes bitterness and gives a rich, mellow garlic flavor.
When the pasta is cooked and the garlic has cooled a bit, squeeze the roasted garlic cloves out—they’ll slip out easily and mash into a paste that blends into the sauce.
Roasted Tomato and Garlic Pasta with Barilla® Red Lentil Spaghetti
This simple pasta is perfect for weeknights. Roasted tomatoes and garlic make a flavorful sauce, finished with fresh basil and parmesan.
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Servings: 4
Ingredients
– 1 1/2 to 2 pounds tomatoes (cherry preferred; if using larger tomatoes, halve them)
– 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 reserved pasta water
– Salt and pepper
Instructions
1. Preheat oven to 425°F. Line a large baking sheet with parchment.
2. Arrange tomatoes on the baking sheet (if using larger tomatoes, place them cut-side up). Drizzle generously with olive oil and season with salt and pepper.
3. For the garlic, cut the top half off each head to expose the cloves. Place each head on a square of foil or parchment, drizzle with olive oil, and wrap tightly.
4. Roast tomatoes and garlic together for 30–35 minutes, until the tomatoes are deeply roasted and the garlic is soft.
5. Cook Barilla® Red Lentil Spaghetti according to the box directions, aiming for al dente. Reserve about 1/4 cup pasta water (keep more if you like a looser sauce).
6. In a large bowl, combine the pasta, roasted tomatoes, roasted garlic (squeeze the cloves out into the bowl), and half the basil. Mix well. Add a drizzle of olive oil or some reserved pasta water to loosen the sauce if needed. Season with salt and pepper to taste.
7. Before serving, add any protein if desired. Garnish with remaining basil and parmesan.