2 cups (12 oz) red cherry or grape tomatoes, halved
2 cups yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 Tbls olive oil
1/2 tsp salt
1/2 cup italian style bread crumbs
1 lb ziti or other short tubed shape pasta
1 1/4 cup grated Pecorino Romano cheese
1/4 cup chopped fresh basil
Instructions
Place oven rack in center of oven and preheat to 375. Butter 8x8 baking dish
Combine tomatoes, capers, olive oil, salt and pepper in prepared dish and toss together. Sprinkle bread crumbs over tomato mixture. Drizzle top with olive oil and bake until top is golden, 30-35 minutes. Let cool for 5 minutes
Meanwhile, prepare pasta according to package directions. Drain pasta, reserving about 1 cup pasta water. Transfer pasta to large serving bowl. Spoon tomato mixture over pasta (if needed, thin sauce with a little pasta water). Add cheese and toss well. Season with salt and pepper, sprinkle with basil and serve immediately.
Originally Submitted
8/24/2013
0 Out of 5 from
0 reviews
You can add this Pasta Ponza recipe to your own private DesktopCookbook.
