Here’s another one based on a Giada recipe. The Pasta Ponza. We halved her recipe to serve 2 people:
It’s a super easy dish, most of the time ‘preparing’ the meal was spent sitting on the porch.
1 box of red cherry tomatoes
¼ of capers
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
½ a cup breadcrumbs
Oregano, parsley, garlic powder (to mix with the bread crumbs to make “Italian style”)
½ large box of rigatoni
¾ cup grated Romano cheese
¼ cup cilantro
(optional) red pepper flakes
Preheat your ovenbox to 375F. Then, (vegan) butter an 8x8in tray. Halve the tomatoes, and put in the tray. Add capers, EVOO, salt, pepper and breadcrumbs, and toss the whole thing to mix evenly. We only had plain crumbs, so to make them ‘Italian,’ we mixed in oregano, parsley, and garlic powder. Place they dish in the center rack for 30minutes, until golden brown.
This is a good time relax on your porch. We paired our porch sit with some Sam Adam’s Boston Lager. It was a great pairing.
Next, boil half of the box of rigatoni – refer to your box for an estimate on how long this will take. Save a cup of the pasta water to add into the sauce later. Then, place the noodles in a large bowl, add the sauce on top, and toss the whole thing. Add the pasta-water if the sauce is too thick.
We topped the plate off with Romano cheese and fresh cilantro. Samantha loves cilantro, so we used a lot.
Thank Giada and her large noggin for this one!
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-ponza-recipe/index.html
"Samantha loves cilantro, so we used a lot" hehe
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