Pasta Ponza

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The pasta was delicious, but the breadcrumbs turned to mush. Next time I make it, I think I'll bake the tomatoes and capers without the breadcrumbs, then add fresh toasted croutons to the pasta before serving. It will give the crunch without the sogginess. I think with that adjustment, it will be a 5 star.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this recipe the other night. My major complaint would be the breadcrumbs. Once you mix the tomatoes with the pasta, the breadcrumbs became soggy. If I were to make this again, I would cook the tomato mixture without the breadcrumbs, then add crushed croutons when topping with the parsley. I also substituted basil for the parsley which came out great.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love Giada!! This recipe is going to remain in one of my favorites, it's so easy and soo good. I really enjoy the simplicity of this pasta, but is packed with a lot of flavor. Try it!!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this twice and thought it was just good. THEN, I bit the bullet and added more of the pasta water than I thought I should. It totally transformed the dish into something really special. Thanks Giada for teaching me to be confident and produce something enjoyed very much by my husband, me and our nanny!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this exactly according to the recipe and it was delicious. Leftovers great also. Will be adding this to my favorite pasta recipes. Thanks Giada

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

it's soooo good

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made pasta ponza and i am only 13 years old. It was very simple. I used garlic instead of capers and it still turned out great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

On Giada's show she stirs the cheese into the hot drained pasta and then stirs in the tomato mixture. This makes the cheese melt a bit and stick to the pasta, and then the tomato mixture sticks to that! It is fantastic and definately a dish I will make again and again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So Good! I don't usually like capers, but they added a great taste to the dish. I also added in some garlic. Everyone loved it--will make this again and again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A great way to use all those cherry tomatoes from my husband's garden. I had Asiago on hand and used that in place of the Romano. We loved the dish, and so simple! I look forward to trying it for my grandchildren.