Pasta Ponza
Ingredients
Butter, for greasing
4 cups small tomatoes, halved or quartered, depending on size
1⁄4 cup capers, rinsed and drained
1 tablespoon olive oil plus more for drizzling
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup Italian seasoned breadcrumbs
1 pound ziti or other short pasta
1 1⁄4 cups Parmesan cheese, grated or shredded
1⁄4 cup fresh parsley, chopped
Instructions
1. Heat oven to 375*F. Butter 8 by 8-inch baking dish.
2. Combine tomatoes, capers, olive oil, salt and pepper in baking dish. Toss to distribute. Sprinkle breadcrumbs over tomato mixture then drizzle with olive oil. Bake 30 to 35 minutes, or until top is golden. Cool 5 minutes.
3. Bring large pot of salted water to boil over high heat. Cook pasta as directed on packaging. Reserve 2 cup pasta water, and then drain well. Return pasta to pot.
4. Pour tomato mixture onto pasta. Add cheese and stir well. If needed, thin out sauce with some pasta water. Season with salt and pepper, top with parsley, and serve.
Comments
This recipe is from Ezra Pound Cake. It was very tasty. The roasted summer tomatoes were fantastic. I could really taste the summer in this dish. The capers added quite a bit to the dish as well, in that unique caper way. I really enjoyed this dish and would certainly make it again in the future during tomato season. I’m sure this would even be tasty with grocery store grape tomatoes in the winter!
Shown here with simply grilled chicken.
Internet - Ezra Pound Cake