1. Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
2. Toss the tomatoes in 1/2 cup of the oil and season with salt and pepper. Spread on a sheet tray and roast in a 425 degree oven until blistered and browned. Set aside to cool.
3. Warm 1/2 cup oil and caramelize the onions; season with salt and pepper. Set aside.

For each serving, to order: Reheat 1 1/3 cups pasta in simmering water. Drain and add it to a pan with about 1/4 cup tomatoes and 1 tablespoon onion. Stir in 3 tablespoons pasta water. Toss and plate. Garnish with 1/2 teaspoon parsley, 2 teaspoons Pecorino, and 2 teaspoons pine nuts.