Pasta Ponza
The recipe Pasta Ponza can be made in around 55 minutes. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 16g of protein, 12g of fat, and a total of 444 calories. This recipe from Foodnetwork requires olive oil, grape tomatoes, capers, and flat-leaf parsley. It works well as a rather inexpensive main course. If you like this recipe, you might also like recipes such as My Go-To Spiralized Diet Pasta: Baked Chicken and Kale Zucchini Pasta, Chocolate Pasta with Gorgonzola Cream Sauce and 10 Romantic Pasta Dishes, and Dinner Tonight: Pastan alla Burina (Pasta with Rustic Sauce).
Instructions
Watch how to make this recipe.
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat.
Sprinkle the breadcrumbs over the tomato mixture.
Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta.
Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste.
Sprinkle with the chopped parsley and serve immediately.