8.31.2009
We're back!
8.20.2009
Off to vacation... wait, work first THEN vacation...
8.19.2009
Our kitchen...
8.18.2009
fish tank updates
8.17.2009
Prayer
8.16.2009
Holt International
www.holtinternational.org/ethiopia/
8.15.2009
green thumbs
8.14.2009
books books books
Closets...
old friends...
8.13.2009
Giada, please come to my house...
- RECIPE
- COMMENTS & REVIEWS(42)
Cook Time
Level
Easy
Yield
4 to 6 servings
Recipe Tools:
Ingredients
- Butter for greasing
- 2 cups (12 ounces) red cherry or grapetomatoes, halved
- 2 cups (12 ounces) yellow cherry or grapetomatoes, halved
- 1/4 cup capers, rinsed and drained
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/2 cup Italian-style seasoned breadcrumbs
- 1 pound ziti or other short tube-shaped pasta
- 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
- 1/4 cup chopped fresh flat-leaf parsley
Directions
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.