Pasta Ponza

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A week or so ago, Maya and I were watching Giada at Home, and she made a delicious and simple looking pasta recipe that we had to try. With the tomatoes and breadcrumbs going in the oven first, it reminded me of this recipe. But it was different enough that it looked like it would be worth a try…melty Romano cheese, capers, parsley…OK, I’m in. So we tried it for dinner the other night, and it was delicious. Really, truly good. Choosing between the two recipes? Nope. I would just say if you’re in a basil and Parm mood, make the spaghetti. If you’re in a melty Romano mood, make this one. Mmmm.

Pasta Ponza

  • Butter for greasing
  • 2 cups (12 ounces) red cherry or grape tomatoes, halved
  • 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
  • 1/4 cup capers, rinsed and drained
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1/2 cup Italian-style seasoned breadcrumbs
  • 1 pound ziti or other short tube-shaped pasta
  • 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
  • 1/4 cup chopped fresh flat-leaf parsley

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

This entry was posted in Recipes.

3 thoughts on “Pasta Ponza

  1. J, once again you’ve got me salivating! This looks sooooooo yummy! I actually did catch this episode and wanted to try the recipe. I just love, love, LOVE Giada!

    I’m definitely going to give this recipe a try soon.

  2. That looks like something I can handle… I love Giada as well, all her recipes seem so doable, and she’s the cutest thing…can’t believe she’s so tiny with her love of all that pasta!

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