Pasta Ponza

Name: Pasta Ponza
Ingredients: Unsalted 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 olive oil, plus more for drizzling; 1/2 teaspoon salt, or more to taste; 1/4 teaspoon freshly ground black pepper, or more to taste; 1/2 cup Italian-style seasoned dried bread crumbs; 1 pound ziti or other short tube-shaped pasta; 1 1/4 cups grated Pecorino Romano cheese; 1/4 cup chopped fresh flat-leaf parsley leaves

11 ingredients

16 steps

Ingredients

Unsalted 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 olive oil, plus more for drizzling
1/2 teaspoon salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
1/2 cup Italian-style seasoned dried bread crumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups grated Pecorino Romano cheese
1/4 cup chopped fresh flat-leaf parsley leaves

Directions

1

Place an oven rack in the center of the oven and preheat the oven to 375F.
2

Butter an 8 x 8-inch glass baking dish.
3

Set aside.
4

Combine the tomatoes, capers, olive oil, salt, and pepper in the prepared baking dish.
5

Toss to coat.
6

Sprinkle the bread crumbs over the tomato mixture.
7

Drizzle the top with olive oil and bake for 30 to 35 minutes, until the top is golden.
8

Cool for 5 minutes.
9

Meanwhile, bring a large pot of salted water to a boil over high heat.
10

Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
11

Drain the pasta, reserving about 1 cup of the pasta water.
12

Transfer the pasta to a large serving bowl.
13

Spoon the tomato mixture onto the pasta.
14

Add the cheese and toss well.
15

If needed, thin out the sauce with a little pasta water.
16

Season with salt and pepper, sprinkle with parsley, and serve immediately.