Ingredients
- 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 tablespoon extra-virgin olive oil, plus extra for drizzling
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon 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 (2 1/2 ounces) Pecorino Romano cheese, grated
- 1/4 cup chopped fresh flat-leaf parsley
Directions
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.
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.
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.
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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By lucyimhome143_3...
Orlando, FL
on April 30, 2013
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This recipe is delicioso!!!quick and easy to make. A family favorite now. I Love Giada's food they are so simple and easy to make and most of all very fabulously delicious.
By hope1274_9592223
Chester, PA
on April 16, 2013
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Yummy!!! Okay, I made two variations of this. I wasn't sure if my young-uns would like capers, though my hubby & I do, so I made it without them. While the tomatoes were cooking, I crisped up some peppered bacon, diced it and mixed it in with the tomatoes & pasta. I also used Parmesan Reggiano, since I didn't have Pecorino Romano on hand. No parsley, so I added fresh chopped basil. Everyone LOVED it! That was yesterday. Today, I used the last of my tomatoes to make it again, only this time, I added the capers! I cooked bacon again and just garnished the top of the pasta with it instead of mixing it in. The crunch from the bacon was awesome! Again, I used Parmesan Reggiano and AGAIN, my family loved it! Winner recipe for us!
By JENTHESS, NYC
Manhattan, Uppe...
on April 09, 2013
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Very disappointment; dish came out too salty, and not a fan of CAPERS, the cheese was too cheesy, I will deleted this recipe from my file. I will not making any dish that contain “CAPER”.
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