Sunday, August 14, 2011
Okay, this isn't really Giada's recipe for Pasta Ponza, but it's what I based this recipe off of. It was so easy and so delicious. I especially love pasta dishes because they're so great as leftovers for lunch the next day, and this was just as good reheated the next day.
One of the secrets of this recipe is tossing the hot pasta with cheese immediately. The cheese sticks to the hot pasta, and then the sauce will stick to the cheese. It was fantastic. We loved this, and we'll definitely make it again.
13.25 oz penne pasta (I used whole wheat pasta)
1 cup (or 6 oz) cherry or grape tomatoes, halved
1/4 cup Italian-seasoned breadcrumbs
1/2 Tbsp olive oil
2 Tbsp chopped fresh basil
3/4 cup Parmesan cheese, grated
Preheat oven to 375. Spray a shallow glass baking dish with cooking spray, and place the halved tomatoes in the dish. Drizzle olive oil on top of the tomatoes, sprinkle breadcrumbs on top, and season lightly with salt and pepper. Bake for 30-35 minutes, and cool for 5 minutes.
Cook pasta in large pot of boiling, salted water. Cook until tender but still firm to the bite. Reserve 1 cup of the pasta water before draining.
Place the hot pasta in a large serving bowl, and toss immediately with the cheese. Spoon the tomato mixture on top of the pasta, and mix. Thin the sauce with the pasta water, if necessary. Season with salt and pepper to taste, and sprinkle the fresh basil on top. Serve immediately.