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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.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- pot
- bowl
📝 Preparation Steps
1
Preheat the oven to 375°F. Lightly grease a glass or ceramic baking dish with olive oil.
2
Add the halved tomatoes, capers and red pepper flakes to the baking dish.
3
Drizzle with 2 tablespoons of olive oil, then season with salt and pepper and toss to combine.
4
Sprinkle the breadcrumbs evenly over the tomato mixture, then drizzle the remaining 2 tablespoons of olive oil on top.
5
Bake uncovered for 30 to ⏱️ 35 minutes, or until the tomatoes are bubbling and the top is golden brown. Let cool slightly.
6
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.
7
Transfer the drained pasta to a large bowl along with the roasted tomato mixture and Pecorino, then toss well to combine.
8
Add half of the basil and a splash of reserved pasta water and toss again until glossy, saucy and well-coated.
9
Taste and adjust with more salt and pepper as needed.
10
Sprinkle with the remaining basil and serve immediately.
Nutrition Facts
calories
745 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
6 g
sugar Content
10 g
sodium Content
839 mg
protein Content
27 g
cholesterol Content
26 mg
carbohydrate Content
106 g
saturated Fat Content
7 g
unsaturated Fat Content
16 g
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