Pasta Ponza

Name: Pasta Ponza
Yield: 4 to 6 servings
Ingredients: Unsalted 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 olive oil, plus more for drizzling; 1/2 teaspoon salt, or more to taste; 1/4 teaspoon freshly ground black pepper, or more to taste; 1/2 cup Italian-style seasoned dried bread crumbs; 1 pound ziti or other short tube-shaped pasta; 1 1/4 cups grated Pecorino Romano cheese; 1/4 cup chopped fresh ﬂat-leaf parsley leaves

December 20, 2011

Ponza is an island off the west coast of Italy where my aunt Raffy and I first tasted this dish, in the home of a family friend. Like all the best pasta dishes, this one is simple; what makes it special is how the sauce comes together. The tomatoes and capers are roasted with a bread crumb topping, concentrating their flavors and making them very juicy with a crunchy crust. When they’re mixed with the hot pasta and cheese, the textures and flavors explode in your mouth. This just might be my favorite recipe in the book!

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