Pasta Ponza

Name: Pasta Ponza
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: Shop the recipe box!; 1 14-ounce can red datterini tomatoes, drained*; 1 14-ounce can yellow datterini tomatoes, drained*; 1/4 cup capers (rinsed and drained); 1 tablespoon extra-virgin olive oil (plus extra for greasing drizzling); 1/2 teaspoon kosher salt (plus extra for seasoning); 1/4 teaspoon freshly ground black pepper, optional; 1/2 cup Italian-style seasoned breadcrumbs; 1 pound short tube-shaped pasta, such as mezzi rigatoni; 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated; 1/4 cup chopped fresh flat-leaf parsley; *Chef’s note: In place of canned tomatoes, you can use 2 pints of fresh cherry tomatoes.

Gratinéed tomatoes and capers are tossed with pasta, making a super bright and flavorful vegetarian dinner.

Servings

Prep Time

10 minutes

Cook Time

45 minutes

Ingredients

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1 14-ounce can red datterini tomatoes, drained*

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1 14-ounce can yellow datterini tomatoes, drained*
1/4 cup capers (rinsed and drained)
1 tablespoon extra-virgin olive oil (plus extra for greasing drizzling)

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1/2 teaspoon kosher salt (plus extra for seasoning)
1/4 teaspoon freshly ground black pepper, optional
1/2 cup Italian-style seasoned breadcrumbs
1 pound short tube-shaped pasta, such as mezzi rigatoni

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1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley
*Chef’s note: In place of canned tomatoes, you can use 2 pints of fresh cherry tomatoes.

Instructions

Preheat the oven to 375 degrees F. Grease an 8 by 8-inch glass baking dish with olive oil. Set aside.
Place the drained tomatoes, capers, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp 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.
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.
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.