Ponza is an island off the west coast of Italy where my aunt Raffy and I first tasted this dish, in the home of a family friend. Like all the best pasta dishes, this one is simple; what makes it special is how the sauce comes together. The tomatoes and capers are roasted with a bread crumb topping, concentrating their flavors and making them very juicy with a crunchy crust. When they’re mixed with the hot pasta and cheese, the textures and flavors explode in your mouth. This just might be my favorite recipe in the book!
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Place an oven rack in the center of the oven and preheat the oven to 375°F. Butter an 8 x 8-inch glass baking dish. Set aside.
Step 2
Combine the tomatoes, capers, olive oil, salt, and pepper in the prepared baking dish. Toss to coat. Sprinkle the bread crumbs 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.
Step 3
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
Step 4
Drain the pasta, reserving about 1 cup of the pasta water. Transfer the pasta to a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. If needed, thin out the sauce with a little pasta water. Season with salt and pepper, sprinkle with parsley, and serve immediately.
