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Pasta Ponza

May 4, 2009
pasta ponza

pasta ponza

Giada deLaurentis has been very good to me lately. I made her Butternut Squash Rigatoni and Prawns recipe, which was delicious, and now this recipe, which was easy and also totally delicious.  You simply roast some cherry tomatoes with breadcrumbs in the oven, then toss that mixture with penne, Pecorino Romano and parsley for a really, really delicious meal.  The leftovers keep great- the breadcrumbs don’t become the soggy mess you think they will.  It’s even great served at room temperature.  We grilled some chicken and topped the pasta with it, but it would also be great alongside grilled salmon or sausage, or all by itself.  Serves4-6.


2 c red cherry tomatoes

2 c yellow cherry tomatoes (they didn’t have these are the farmer’s market, so I substituted 2 large yellow diced tomatoes)

1 T olive oil

2 cloves garlic, minced

1/4 c capers, drained

salt and pepper to taste

3/4 c Italian seasoned breadcrumbs

1 1/4 shredded Pecorino Romano (I used the large holes of a box grater)

1 lb penne, cooked according to package directions and 1/2 c pasta water reserved

1/2 c fresh chopped parsley


Preheat oven to 375 degrees.  Grease a 9″ x 9″ glass baking dish.  Cut tomatoes into halves and add to the baking dish.  Toss the tomatoes with the olive oil, garlic, capers and salt and pepper to taste.  Sprinkle breadcrumbs over the top of the tomatoes and bake for 30-35 minutes, until the breadcrumbs are toasted.  Remove from oven and let set aside for 5 minutes.

Meanwhile, cook the pasta until al dente and save 1/2 c of the cooking water.  Drain the pasta and toss wtih the grated Pecorino Romano and parsley.  Fold in the tomato mixture and stir to combine, adding some of the pasta water to moisten the mixutre, if needed.  Serve immediately.

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