Pasta Ponza

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I would give this recipe either 3.5 stars of 3.75 stars, since it wasn't so bad as a 3, but not as good as a 4. I would suggest skipping the oil on the tomatos when you bake them, because it will make the breadcrumbs soggy. Otherwise this recipe was pretty good, though I cut it in half.

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Unbelievable! This is a great recipe that we will use time and time again...perhaps adding other vegetables, meat, cheeses and the like. The flavor was perfect, no wonder, in her book, Giada says it's her favorite. We were always looking for ways to use all the overstock garden vegetables and this made a big hit to do so and the flavor of the capers made all the difference in the world. I know this sounds trivial, but the dish stayed warm throughout the meal...I liked that a lot-we're passing this one on to a fellow gardner!

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A huge hit with the family! I used cut up Greek style black olives instead of capers, which we don't like. But everything else was terrific...especially those baked bread crumbs!

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I much better prefer the other pasta recipe from this episode. Maybe it was because I forgot to half my tomatoes (all red ones, but my bread crumbs did not form a nice golden crust. instead, they turned into a soggy mess that made my have an element of wet bread. also, i tried tossing the spaghetti with the cheese before adding the sauce, like Giada does on the show, but it just turned into clumpy balls of cheese. This recipe left me uninspired and lacked flavor, but I'll probably make it again because my fiancé enjoyed it. I think I will try it with a different pasta shape (not spaghetti, either omit or half the bread crumbs, and buy pre-grated cheese (I seem to have better luck with that than shaving it myself. Using pasta water to thin the sauce is always a must for me. I served it with garlic, olive oil, and parmesan sautéed shrimp. And as someone else suggested, I used white balsamic vinegar (1/2 T, though I think it could have used more rather than capers

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Delicious! I added chicken sausage and my husband and I loved it! I'll definitely be making this again.

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Simple but tastes complicated: I made a few changes to the recipes. Omitted the capers and substituted 1/4 cup sliced kalamata olives. Added 1/4 tsp red pepper flakes and 2 chopped garlic cloves to tomatoes. Since we didn't have yellow grape tomatoes, I added sliced zucchini and yellow squash to the tomatoes. To add a protein, I roasted jumbo shrimp drizzled with olive oil, 1 minced garlic clove, fresh lemon juice, salt, pepper and 1/4 tsp red pepper flakes...bake the last 8-10 minutes in the oven with the tomatoes. Do not overcook! A nice combo! I used the entire 1 cup of pasta water to thin out the sauce and added fresh basil to the parsley to top at the end. Delicious and can't wait for leftovers!

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Very good recipe. I used whole wheat penne and all red tomatoes only instead of yellow. Really great dish, feels super healthy and satisfying. I can tell it is going to be great reheated tomorrow!

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Family loved it. Will make frequently!!

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OOOOOOHHH this is SOOOOO good! Everyone loved it and the flavors were great together.I'm sure I added extra capers,(love them!and did not reserve any pasta water-I just didn't drain the pasta too dry. Next time I'll double the recipe since I think it will be just as delicious cold the next day for lunches.

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So delicious. My family is always weary of my "fancy" food netowrk recipies but as usual they loved it! Because they are meat people I decided to brown and cut some sausage into bite size rounds to toss when I added the tomatoes. I forgot to save some of the pasta water, and I needed it, but the litle bit of grease from the sausages helped. I will definitely be making this again.

And it reheats nicely for lunch the next day!