This recipe is a very simple option for any weeknight meal. The prep takes very little time and the outcome is perfect  for warming up any winter day.

The sweetness of the roasted tomatoes, combined with the capers and breadcrumbs, definitely makes this dish a “must try”. The breadcrumbs are perfectly  browned and give this dish a delightful texture. The presentation is beautiful, making it a wonderful option for company as well.  You probably have most of the ingredients in your pantry, so this is a no-brainer!

As always, Giada DeLaurentis continues to be so dependable when creating delicious recipes. This one may just be one of my favorites. This recipe will serve 4-6 very contented, happy people.

Ingredients for Pasta Ponza

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 tbsp. extra-virgin olive oil, plus extra for drizzling
1/2 tsp kosher salt, plus extra for seasoning
1/4 tsp. 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 pecorino-Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley 

Place an oven rack in the center of the oven. 

Preheat the oven to 375 degrees.

Butter an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, capers, 1 tbsp. olive oil, 1/2 tsp kosher salt, and 1/4 tsp. 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 30-35 minutes until the top is a golden brown.

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 8-10 minutes.

RESERVE ONE CUP OF THE PASTA WATER.

Drain the rest 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 of the reserved pasta water, if needed.

Season again with salt and pepper, to taste.

Sprinkle with the chopped parsley and serve.

It’s that simple!