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Pasta Ponza

Pasta Ponza
PREP TIME
15 min
COOK TIME
35 min
YIELDS
4-6 servings

This simple yet impressive pasta dish is tossed with a tomato-caper gratin.

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Ingredients

Butter for greasing
2
cups (12 oz) red cherry or grape tomatoes, halved
2
cups (12 oz) yellow cherry or grape tomatoes, halved
¼
cup capers, rinsed and drained
1
Tbsp extra-virgin olive oil, plus extra for drizzling
½
tsp kosher salt, plus extra for seasoning
¼
tsp freshly ground black pepper, plus extra for seasoning
½
cup Italian-style seasoned breadcrumbs
1
lb(s) ziti or other short tube-shaped pasta
1 ¼
cups (2 ½ oz) Pecorino Romano cheese, grated
¼
cup chopped fresh flat-leaf parsley
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Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

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