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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pasta Ponza Recipe

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This recipe for Pasta Ponza is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Unsalted butter
2C Halved red cherry tomatoes
2C Halved yellow tomatoes
¼C Capers rinsed and drained
1tbs Olive Oil
½tsp Salt
¼tsp Pepper
½C Italian bread crumbs
1lb Ziti
1¼C Pecorino Romano Cheese
¼C Fresh Parsley Leaves
Directions:
Directions:
Toss tomatoes, capers, olive oil, salt and pepper together. Put them in a baking dish. Sprinkle with bread crumbs. Drizzle with olive oil and bake for 30 minutes at 375º or until top is golden. Cool for five minutes.
Boil the pasta in salted water and as box says for al dente. then drain the water but save 1C of it. Transfer the past to a serving bowl and spoon the mixture on top of it. add the cheese and toss well. thin sauce if needed with the saved water. Season with salt and pepper. Top with fresh parsley and serve.
Number Of Servings:
Number Of Servings:
6

 

 

 

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