Pasta Ponza

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With a few simple every day ingredients I made something amazing that my family loved. Thanks again.

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I made this pasta dish yesterday evening and my Husband loved it! We visited Italy last year and he said it reminded him of the pasta we ate in Rome. Thanks so much Giada! I love your show too!!

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I never would have thought to use bread crumbs in a pasta sauce. I learn something new from Giada every day!!! I dont think I have ever tried a recipe of Giada's that I didn't love ! I don't understand some of the negative reviews I have read about her. You are suppossed to be reviewing recipes- not the woman!!! I can only take the bad reviews as jealousy----plain and simple!!! If you don't like her------don't watch her!!!!! I consider myself a very good " Italian " cook--- and an even better baker, but as I said, I learn something new from Giada every day!! I have met her in person, and she is the sweetest and most unpretentious person you would ever want to meet!

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This is an excellent dish, however I added garlic and removed the capers. Made this a weeknight staple!

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First, this was very easy. A nice mid-week dish. It just needs something extra - maybe some marjoram or oregano during the roasting process? Maybe not rinse the capers? Garlic? It was very good - just needs a little something extra to make it outstanding.

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Wow, I have to say I was really surprised that everyone else gave this 5 stars. I made it exactly to the recipe and I found the pecorino romano to be overpowering, and I am a cheese lover. I also thought there were way too many breadcrumbs in it - it left a paste in the bottom of the bowls. I wouldn't make this one again.

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This pasta dish is excellent. I don't usually write in to comment but I just had to on this one. I am Italian so I usually don't make pasta recipes from someone other than my family but when I saw Giada make this I thought it looked really good. I was right! Everyone loved it and now I am the one passing down this pasta dish. I did add garlic and fresh basit to the tomatoes before baking and I left out the capers but I think any variation on this dish would still come out excellent.

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I made this for company and they raved about it! I served it with pork tenderloin and it was fantastic. I followed the recipe with the exception of adding fewer capers and red cherry tomatoes only. I am having difficulty finding yellow cherry tomatoes, but when I do I will use them. Thank you, Giada, for an easy but delicious dish.

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I was expecting this to become one of my "go-to" dishes, so I was sad when I wasn't thrilled by it. It wasn't bad, but it wasn't something I'd make again. I love roasted tomatoes, so I was surprised. Just wasn't a fan of the bread crumbs mixed with pasta. Too heavy in a sense.

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I found myself homebound with a leg cast when I saw this recipe on television. I had everything in the house except for the tomatoes. I improvised with nice size slices of red and yellow peppers. I had to use a little extra olive oil to compensate for the lack of juicy tomatoes, but it was fantastic!