Pasta Ponza

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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!

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Ooooh.....this is GOOD. I've never used capers before and my friend Rob said that I am now "officially gourmet". Ha. Anyway, the recipe was delicious. And super easy to make.
I would lighten up on salting the tomatoes before putting them in the oven, as it seemed plenty flavorful and we're watching our sodium intake. The tomatoes came out of the oven smelling amazing, but were a bit soggy. That doesn't matter though, since everything gets mixed together anyway! All mixed up, it seemed a bit "heavy" and thick to me, but my roommate loved it just as it was. I added about 3/4 cup of the pasta water the lighten up the texture a bit for myself. But this is a keeper ~ easy, simple and fast. I will definitely be making this again.
Thank you, Giada!

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This is a great recipe - easy to make and full of flavor, although my partner (who loves to salt his food found it to be a bit too salty. Next time I make this, I will omit the half teaspoon of salt the recipe calls for and perhaps salt the pasta water a little less aggressively than I usually do. The dish gets plenty of saltiness from the capers and the pecorino. When I made this, I used all red tomatoes because we couldn't find yellow ones that day, and I used an olive oil cooking spray in the baking dish instead of butter. I also used pappardelle instead of the ziti, and reduced the grated pecorino to one cup. I used about one-half cup of the reserved pasta water in the final preparation. My partner is a foodie and raved about the flavor of this dish!

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Easy to make. Has a nice flavor but everyone thought there were too many capers in this recipe. Next time I would add some black olives to get it more texture and color. I couldn't find the yellow grape tomatoes so I used all red tomatoes. I would make this again.

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This was delicious! Wow!!! Soooooo good. Easy and fun to make. I read that this was one of Giada's favorite recipes out of her cookbook, and I truly can see why!!! Will be making this again. :

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This was delicious your recipes are always right on the money and come out great, I had it with Ricotta on the side, it was yummy!

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This is delicious. I usually don't change a thing in Giada's recipes, but this is even better reheated, the next day -- in the oven with some bread crumbs, parmesan and a little oil on top.

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This is fantastic! 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 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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this is a super simple dish. very good

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I served this dish with crusty bread and olive oil. I actually had red wine with it instead of the suggested Pinot Grigio. My family loved it! Thanks Giada!