Pasta Ponza

Earlier today, my daughter recommended a pasta recipe she had prepared on Sunday for dinner. I took her up on it and made it for dinner tonight and it was fabulous. It is a Giada De Laurentiis recipe. You take a container of red grape tomatoes and yellow cherry tomatoes, slice them in half and put them in a buttered 8x8 casserole dish. Add 1/4 cup of rinsed capers, toss everything with a tablespoon of olive oil and salt and pepper. Sprinkle 1/2 cup of Italian breadcrumbs over the tomatoes, drizzle with a little more olive oil and bake at 375 for 30-35 minutes until the breadcrumbs are golden brown. Meanwhile cook a pound of ziti. Put the pasta in a large bowl, add the tomato mixture and 1 1/4 cups grated Pecorino Romano cheese, toss well, season with more salt and pepper to taste if necessary. Sprinkle with chopped parsley before serving. This was really a fabulous pasta dish. Val, thanks for the recommendation.