Pasta Ponza

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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.

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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!

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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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I love this. It's so easy but delicious. One thing to note is the Total Time and Cook Time are incorrect, as they do not reflect the 30-35 minutes baking time for the tomatoes. I've also replaced the capers with bacon, added some garlic and used some various flavored olive oils to drizzle on top.

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This was incredible. What an easy go to dinner, especially to entertain. We had our friends over for dinner last minute and I decided to try this recipe. Everyone loved it. Should be made exactly as written. No mods needed. Will make it again and again.

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My family really did not enjoy this dish. I made it exactly as stated in the recipe but my family is not a big fan of capers. They tolerate them in pasta dishes with sauce and piccata but in this recipe, the capers are really overpowering. So, you have to like flavor of capers. Also, the pecorino cheese is quite sharp which my husband did not like. We usually love all Giada's recipes. I know this is purely a matter of taste - so many people love this dish I was quite surprised when we didn't - so I wanted to post this review for people who might have our reaction.

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I watched this episode this afternoon and immediately tried the Pasta Ponza recipe for dinner. The only substitutions I made were: equal parts of ziti and penne, panko mixed with Italian seasoning for Italian breadcrumbs, all red cherry tomatoes, cilantro for Italian flat leaf parsley, and a mixture of Colby and Monterey Jack cheeses for Pecorino-Romano cheese. The dish tasted great and my 3-yr. old loved it. Will definitely make this again.

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This recipe was delicious and easy! Will definitely make over and over, wouldn't change a thing. Lots of flavor. Someone said to skip the olive oil when baking the tomatoes because it will make the bread crumbs soggy.....they will get soggy any way when you use the pasta water to make the sauce. Use the oil and enjoy. The bread crumbs are part of the sauce.

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This is a great recipe. So simple and delicious~! The star ingredient here is the capers, they give such nice kick to this dish. I have made this many times and it comes out great every time. I once added cooked Italian spicy sausages (cut up into small bite size pieces for my carnivore hubby and it came out great. He likes it with sausages better, but I actually prefer the original version... You can't go wrong with this recipe!!

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it's a great recipe! i probably would add more salt [to be fair, she did say to add more if needed] and more cheese. and maybe replace 1/2 of the red cherry tomatoes with chopped sun-dried tomatoes... this easily became a staple in our family menu-planning, like her chicken piccata. thanks!