- 1 (12 ounce) box Barilla Gluten Free Penne
- 1/2 cup bacon, cut into julienne strips
- 1 clove garlic, chopped
- 1 sprig fresh rosemary
- 4 tablespoons extra-virgin olive oil, divided
- 1 pint grape tomatoes, halved
- 2 cups cooked lentils, drained
- Salt and pepper to taste
- 1 tablespoon chopped Italian parsley
- 1/2 cup grated Pecorino-Romano cheese
- Bring a large pot of water to a boil.
- Meanwhile, in a large skillet, render bacon until crispy. Remove the bacon from the skillet and dry on a paper towel.
- In the same skillet, saute garlic and rosemary with half the olive oil for one minute. Add tomatoes and blister.
- Add lentils and bring to simmer, then season to salt and pepper.
- Cook the pasta according to directions, drain and toss with lentil sauce.
- Stir in remaining olive oil, parsley and top with crumbled bacon and cheese before serving.