Pasta Ponza

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It was really tasty. Thanx to my friend, I was instructed to add (separately: two cloves of garlic, shallots, asparagus and shrimp. It was a winner in the house and I will definitely make it again and again in the near future. Way to go, Giada.

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I've always enjoyed Giada's recipes, but this one was so unexpectedly flavorful I was completely surprised. Perhaps it?s because I used basil and parsley from my garden, or that I was able to find heirloom tomatoes at my local farmers market, but this simple recipe just exploded with the tastes of summertime. The only change I made was substituting Parmesan for Pecorino cheese ? my husband doesn?t like Pecorino. Also, on the cooking show Giada added the cheese first to the pasta, while the recipe called for adding the cheese after the tomato mix ? I followed the show?s directions, and it turned out perfect. I?ve never been disappointed with any of Giada?s recipes, and this one will become one of my favorites!

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Giada - another great dish! I didn't have fresh tomatoes so I subbed with canned. I used tortellini and the whole dish still came out really good. Even my picky husband ate it. I can't wait to make it again with the fresh tomatoes. Thanks for another great addition to the recipe box.

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This was very easy and yummy. I could not find enough yellow tomatoes in the grocery however the ones I used did add a lovely taste. It turned out lovely even with a higher proportion of red tomatoes.

There was such a nice variety of flavors even with such a simple recipe.

Best served fresh and hot but also good reheated.

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As most of the reviewers, I saw this recipe on TV and had to make it. I followed the recipe exactly and loved it, loved it, loved it! My husband and 4 year old daughter also gobbled it up! What I found very interesting is that if I didn't put the bread crumbs in myself, I wouldn't know they were there, it was very creamy from it, and tangy from the capers. It's a keeper!

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I made this for my family (three year old son, hubby AND my mother and we all loved it!! Next time I will add some garlic to the tomatoes and bake them together. I would make this recipe to bring to a potluck OR for a family dinner-wonderful!!!

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I have made this twice; once following the recipe precisely and once adding garlic & shallots to the tomatoes (like several other reviewers suggested. Adding the garlic definitely enhances the dish. Also, on the TV show Giada mentions tossing the Pecorino with the hot pasta before adding the tomatoes. A dear Greek friend taught me that trick years ago so I use is all the time. The recipe however does not mention that. Truly a keeper!

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First of all, I do NOT like fresh tomatoes in food. Ick.

Second of all, I am NOT a fan of capers! (So I nixxed it in my version.

BUT, I saw this episode and as Giada was cooking it -- she really made me want to try it for myself! Went to the market the same day and cooked it for dinner for my family.

My 5 year old daughter LOVED it (and she is also not a fan of fresh tomatoes!. My 15 year old nephew LOVED it (and ate about 3/4 of the dish!.

What can I say? An easy dish that can turn me into a fresh tomato-aficionado and can satisfy a 5 year old and a teenager is a WINNER in my eyes.

Try the recipe and I guarantee you'll be Mom-of-the-year! Or for the night, at least. ;o

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All of the ingredients are right in my wheelhouse - and it looked so gosh darn easy to make I wanted to make it and love it. Well, I thought it was only so so. It was fine, easy to make as expected, but a little bland - and I even added some garlic to the baked tomatoes. It seems like it would be super flavorful from the ingredients - but to me it was just meh.

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My wife and I both thought the flavor of this recipe was awesome. I'm taking off one star because this dish is using cooked tomatoes that still have the skin on them. I thought there were a few tomato skins floating around in the dish that was not the most pleasing sensation to me. My wife said it did not bother her at all. We will make this again and again. The yellow tomatoes I used were yellow sungold cherry from the garden. They are an heirloom, so maybe that had something to do with the skins being chewy.