Giada, please come to my house...

So Kit left this morning for a river rafting trip with his dad and two of his brothers. He was so excited about it, I know that they are going to have the best time. ANYTHING that involves the great outdoors is Kit's favorite.

So Thursday night we usually have a fun meal, even if I am working because we are always off on Fridays together, so we know we can sleep in. (Anyone who know me knows that sleep in by my definition and by Kit's definition are two different things, I am up by the crack and Kit usually is getting up around 10am.)

Anyway, I saw this recipe and decided to try it, even though Kit won't be here. I know that it's always fun to try something new and it's nice to work out the kinks when your loved one isn't present. Kit's really fun to cook for and now that I have made this, I KNOW that he is going to love it!

So, here is the recipe... Enjoy it with your family... it is crazy easy and delicious!

Pasta Ponza

Recipe courtesy Giada De Laurentiis

Show: Giada at HomeEpisode: Pasta Party

• RECIPE
• COMMENTS & REVIEWS(42)

• Cook Time

  10 min

• Level

  Easy

• Yield

  4 to 6 servings

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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.