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

Pre-heat the oven to 425 degrees F. 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 rimmed 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.