pasta ponza

Life has been a whirlwind lately, as usual. I spent the past week in the Big Apple, taking in the sites. The Met. Shopping on 5th Avenue. The Brooklyn Bridge. Authentic New York pizza. Levain Bakery. All of the best parts of New York. The city is really at its prime in the winter. Don't get me wrong, I appreciate NYC any ol' time. But, winter is especially fabulous and romantic.

Plus, if you've ever been to New York during the heat of the summer, you are probably well acquainted with the pungent aroma of the hot garbage that occupies every sidewalk. You are probably also well acquainted with the sticky heat that beats down on the city and bounces up off the sidewalks, broiling everyone in the vicinity. There is no escape. New York in the summertime < New York in the winter.

No matter the season, though, some of the best parts of New York are the food. I may or may not have devoured multiple bagels with copious amounts of lox cream cheese, gigantic slices of pizza, a decadent peanut butter chocolate ice cream sundae at Max Brenner, and a few softball-size cookies from Levain Bakery. There may or may not have also been gyros, deli sandwiches, and cannoli added to that mix. All in all, I'm in desperate need of a cleanse. However, we know how well that worked out last time.

So, in lieu of such drastic measures, I've been adding lots of fresh fruits and veggies to my normally scheduled meals. This is one of my favorite pasta dishes. It starts with four cups of roasted cherry tomatoes and capers. These are poured over hot pasta, topped with a handful of cheese, and mixed. But the end result is much more than a sum of its parts. Somehow tomatoes + pasta + cheese = heaven. Maybe not exactly healthy, but we're taking baby steps here.

Pasta Ponza

Ingredients:
4 cups (24 ounces) red and yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 Tbsp extra-virgin olive oil, plus extra for drizzling
1/2 tsp kosher salt, plus extra for seasoning
1/4 tsp freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs or panko breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups Pecorino Romano cheese, grated

Directions:
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 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. Serve immediately.

Yield: 6-8 servings

Source: Giada de Laurentiis