Rebecca's Cooking Journal

salt and pepper

Penne Ponza

Most delicious pasta ever. It’s perfect because it’s not a heavy creamy sauce, but the tomatoes and breadcrumbs mixture is absolutely delicious. My husband added red pepper flakes to his serving; he said it didn’t have quite enough flavor. But I loved it so much just as it was.

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Penne Ponza

By Rebecca Reid Published: September 2, 2010

  • Yield: 4 to 6
  • Prep: 8 mins
  • Cook: 35 mins
  • Ready In: 53 mins

Most delicious pasta ever. It's perfect because it's not a heavy creamy sauce, but the tomatoes and breadcrumbs mixture is absolutely …

Ingredients

Instructions

  1. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
  2. Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon 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 to 35 minutes until the top is golden. Cool for 5 minutes.
  3. 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 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
  4. 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 pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

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