Pasta Ponza
Indulge in the vibrant, rustic flavors of Pasta Ponza, a simple yet irresistible Italian-inspired dish that celebrates fresh, wholesome ingredients. This recipe combines sweet, oven-roasted cherry tomatoes with briny capers, crunchy golden breadcrumbs, and creamy Pecorino Romano cheese, creating a perfectly balanced topping for tender penne pasta. Enhanced with a drizzle of extra virgin olive oil and seasoned with a touch of salt and black pepper, this recipe offers a delightfully savory and slightly tangy bite in every forkful. Ready in just 45 minutes, this crowd-pleasing pasta is perfect for weeknight dinners or casual gatherings. Garnish with fragrant fresh basil for a pop of color and extra flavor. A harmonious blend of textures and Mediterranean flavors, Pasta Ponza is sure to become a dinnertime favorite!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 500 grams cherry tomatoes
- 2 tablespoons capers
- 3 tablespoons extra virgin olive oil
- 1 cup Italian-style breadcrumbs
- 1 cup Pecorino Romano cheese, grated
- 400 grams penne pasta
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 8 leaves fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Rinse the cherry tomatoes and slice them in half. Place them in a baking dish.
Sprinkle the tomatoes with capers, a pinch of salt, and a drizzle of 2 tablespoons of olive oil. Toss gently to coat.
Top the tomatoes with breadcrumbs, spreading them evenly across the surface.
Bake in the preheated oven for 25 minutes, or until the breadcrumbs are golden and the tomatoes are bubbling.
While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Remove the roasted tomato mixture from the oven and stir to combine the breadcrumbs and juices.
In a large bowl, combine the cooked pasta with the roasted tomato mixture. Add the reserved pasta water a little at a time, tossing to create a light sauce.
Stir in 3/4 cup of grated Pecorino Romano cheese and the remaining 1 tablespoon of olive oil. Season with black pepper and additional salt to taste.
Serve immediately, garnished with the remaining Pecorino Romano and basil leaves, if desired.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.5 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 331 mg | 25% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 430 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
