Pasta Ponza
Pasta Ponza is a simple Italian recipe that's easy enough for weeknights, but special enough for celebrating. Made with sweet roasted cherry tomatoes, briny capers, sharp Pecorino Romano cheese and golden toasted breadcrumbs that create a light, silky sauce that clings to every bite of pasta. It's a comforting summer meal that's going to become your new favorite!
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This is a lesser-known recipe that I saw Giada De Laurentiis make on the Food Network ages ago, and it's been one of my favorite summer meals ever since.
It's one of the best pasta dishes to make on a busy day because it's so quick and easy, but still so satisfying! And when I have tons of cherry tomatoes coming out of the garden, this pasta goes on regular rotation.
As always, the success of this recipe depends on ingredient quality. Use the ripest red cherry tomatoes, high-quality extra virgin olive oil, good quality short tube-shaped pasta and freshly grated Pecorino Romano cheese or parmesan cheese for the best results.
It's an easy meal that comes together quickly for busy weeknights, but is impressive enough to serve to guests.
What is Pasta Ponza?
Pasta Ponza is a simple pasta dish made with tomatoes, capers, cheese and breadcrumbs.
The tomatoes get roasted with bread crumbs on top, which get golden and toasted, then soften and make an almost creamy sauce along with a little pasta-cooking water, olive oil and sharp pecorino Romano cheese. The jammy roasted tomatoes and briny capers add saltiness, sweetness and acidity for tons of flavor. It's so good!
Despite what many might think, this isn't a staple from Ponza island. When chef Giada visited years ago, a family friend made this for her, and she fell in love. She later included it in her show and cookbook under the name Pasta Ponza.
Want more fresh summer pasta recipes? Try my silky zucchini spaghetti alla Nerano, bright lemon pasta, or classic Sicilian pasta alla Norma.
Why This Recipe Works
- A great way to use a big amount of tomatoes from the garden or farmers market.
- Comes together with just a few pantry staples and minimal prep.
- Creates a rich yet light tomato sauce that's a little bit creamy from the toasted breadcrumbs.
Pasta Ponza Ingredients
Cherry tomatoes - Choose the ripest, sweetest cherry tomatoes or grape tomatoes you can find. A mix of colors adds flavor and visual appeal.
Capers - Use brined capers for a tangy, salty bite. Rinse lightly to mellow the saltiness.
Bread crumbs - Use Italian-style seasoned breadcrumbs to bring even more flavor to this recipe. They turn the tomatoes into a light sauce that clings to every bite.
Pasta - Short shapes like mezze rigatoni or ziti work best. Bronze-die pasta holds the sauce better.
Pecorino Romano cheese - Sharp and salty, this cheese balances the sweetness of the tomatoes. Always grate it fresh. See my Italian cheeses guide for more tips.
Olive oil - Use high-quality extra virgin olive oil for the best flavor.
Basil - The original recipe calls for flat leaf parsley, but I have so much basil in the summer so I use that instead. Both work great!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large glass or ceramic baking dish (8-inch glass works well)
- Large pot for boiling pasta
- Microplane or cheese grater
- Fine mesh strainer
- Mixing bowls
How to Make Pasta Ponza
- Preheat the oven to 375°F and make sure the rack is in the center of the oven. Lightly grease a glass or ceramic baking dish with olive oil.
- Add the halved red cherry tomatoes, capers, and a pinch of red pepper flakes to the prepared baking dish.
Pro Tip: Use a variety of cherry tomato colors for the best flavor and presentation.
- Drizzle with olive oil, then season with salt and pepper. Toss to combine.
- Sprinkle the bread crumbs evenly over the tomato mixture, then drizzle the remaining olive oil on top.
- Bake on the center of the oven rack for 30-35 minutes, until the tomatoes are bubbling and the top is golden brown. Let cool slightly.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package directions. Reserve 1 cup of the pasta water, then drain.
- Transfer the cooked pasta to a large serving bowl along with the roasted tomato mixture and Pecorino Romano cheese, then toss to combine.
- Add half the basil and a splash of the reserved pasta water, then toss again until glossy and well-coated. Add a little pasta water to loosen it up more as needed.
- Taste and adjust seasoning with more salt and black pepper.
- Sprinkle with the remaining basil and serve at room temperature or warm.
Tips for Success
- Salt your pasta water generously for better flavor.
- Always reserve pasta water before draining to help the sauce emulsify.
- Toss the pasta while the tomatoes are still warm for easier coating.
- Mix in the cheese after removing from the heat to prevent separation.
- Pasta should always be cooked in the moment for the best texture.
Variations
- Swap Pecorino Romano for parmesan cheese.
- Add a few anchovy fillets to the baking dish for an added layer of flavor.
- Add roasted zucchini, red bell pepper, or eggplant for more vegetables.
- Stir in cooked shrimp, scallops, or clams for a seafood version.
- Use chopped parsley or flat-leaf parsley instead of basil.
Serving Suggestions
For a full meal, serve this Pasta Ponza hot with soft and chewy no knead focaccia, a crisp arugula salad with pine nuts or a juicy peach cherry and burrata salad.
A chilled glass of white wine or rosé pairs beautifully!
Storage tips
Pasta should always be cooked and served right away for the best texture, but the leftover sauce holds well in the fridge.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or olive oil to loosen the sauce. This recipe does not freeze well.
FAQ
Yes, cut into bite-sized pieces. For best results, only use ripe seasonal tomatoes.
Roast the tomato mixture a few hours in advance, then cook the pasta and toss before serving.
Any short tube-shaped pasta works, but bronze-die cuts hold the sauce best.
Yes, swap basil for chopped parsley, oregano, or chives.
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Pasta Ponza
Ingredients
- 2 pints cherry tomatoes (4 cups), assorted colors and shapes, halved
- ¼ cup capers drained and rinsed
- ¼ teaspoon red pepper flakes more or less to taste
- 4 tablespoons extra-virgin olive oil divided, plus more for greasing and drizzling
- kosher salt and freshly ground black pepper to taste
- ½ cup Italian-style seasoned breadcrumbs
- 1 pound mezzi rigatoni or other short pasta
- 1 cup Pecorino Romano cheese (about 2 ounces), grated, plus more for serving
- ½ cup fresh basil torn
Instructions
- Preheat the oven to 375°F. Lightly grease a glass or ceramic baking dish with olive oil.
- Add the halved tomatoes, capers and red pepper flakes to the baking dish.
- Drizzle with 2 tablespoons of olive oil, then season with salt and pepper and toss to combine.
- Sprinkle the breadcrumbs evenly over the tomato mixture, then drizzle the remaining 2 tablespoons of olive oil on top.
- Bake uncovered for 30 to 35 minutes, or until the tomatoes are bubbling and the top is golden brown. Let cool slightly.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just al dente, according to package directions. Reserve 1 cup of pasta water, then drain the pasta.
- Transfer the drained pasta to a large bowl along with the roasted tomato mixture and Pecorino, then toss well to combine.
- Add half of the basil and a splash of reserved pasta water and toss again until glossy, saucy and well-coated.
- Taste and adjust with more salt and pepper as needed.
- Sprinkle with the remaining basil and serve immediately.
Notes
- Salt your pasta water generously for better flavor.
- Always reserve pasta water before draining to help the sauce emulsify.
- Toss the pasta while the tomatoes are still warm for easier coating.
- Mix in the cheese after removing from the heat to prevent separation.
- Pasta should always be cooked in the moment for the best texture.
This looks divine. I am going to try this.
Thanks Coley.
Thank you Maria, I hope you love it!