| Level: | Easy |
| Total: | 55 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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 extra-virgin olive oil, plus extra for drizzling
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/2 cup Italian-style seasoned breadcrumbs
- 1 pound ziti or other short tube-shaped pasta
- 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 470 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 8 g |
| Sugar | 13 g |
| Protein | 16 g |
| Cholesterol | 19 mg |
| Sodium | 519 mg |
Reviews
Simple and tasty. Made as is and I felt it had a good fresh summer flavor.
Easy to make and delicious! Second time I added red pepper flakes to tomatoes before roasting…great for a little spice.
Beyond delicious!
I love this recipe! I always grow a lot of red cherry tomatoes and Sungold cherry tomatoes. I prepare the tomatoes as in step one and two. After they cool, I put the tomato mixture in a container and freeze it. In the winter when I want the taste of fresh tomatoes I cook my pasta and cheese and have a nice dinner of Pasta Ponza!
Amazing recipe! I’ve made it for years now. I don’t change anything about it.
I’ve made this a few times and it is always a hit. It is a lighter pasta dish but still filling. I usually brown some Italian ground sausage while the tomatoes are roasting and then combine everything with the pasta and cheese. I pop it under the broiler for a bit to brown the top. I feel the sausage gives it extra flavor and broiling it for a bit gives it a nice crunchy texture. Actually making this for dinner tonight!!
Nothing special, not a “keeper,”
Very easy to make. Delicious. Great pasta dish for those who don’t like tomato sauce. Love the crunch of the seasoned bread crumbs.
I did the tomato mixture and breadcrumbs separately. In the tomato mixture, I added minced garlic. I browned the breadcrumbs (I used a combo of Italian and panko) in a small saute’ pan on the stove. I then poured the tomato mixture over the pasta and thinned it with a pasta water a bit, and sprinkled the breadcrumbs on top so they didn’t get soggy. Also, I used fresh basil instead of parsley. A huge hit – have made many times.
A dash of lemon makes this perfect.