Pasta Ponza
A simple Italian recipe 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.
Servings: 4
Calories: 745kcal
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.
Nutrition
Calories: 745kcal | Carbohydrates: 106g | Protein: 27g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 26mg | Sodium: 839mg | Potassium: 841mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1500IU | Vitamin C: 55mg | Calcium: 353mg | Iron: 4mg
