Pasta Ponza

• Unsalted butter, for greasing
• 2 cups (12 ounces) red cherry or grape tomatoes, halved
• 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
• 1/4 cup capers, rinsed and drained
• 1 tablespoon olive oil, plus more for drizzling
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon freshly ground black pepper, or more to taste
• 1/2 cup Italian-style seasoned dried bread crumbs
• 1 pound ziti or other short tube-shaped pasta
• 1 1/4 cups grated Pecorino Romano cheese
• 1/4 cup chopped fresh flat-leaf parsley leaves

1. Place an oven rack in the center of the oven and preheat the oven to 375F.
2. Butter an 8 x 8-inch glass baking dish.
3. Set aside.
4. Combine the tomatoes, capers, olive oil, salt, and pepper in the prepared baking dish.
5. Toss to coat.
6. Sprinkle the bread crumbs over the tomato mixture.
7. Drizzle the top with olive oil and bake for 30 to 35 minutes, until the top is golden.
8. Cool for 5 minutes.
9. Meanwhile, bring a large pot of salted water to a boil over high heat.
10. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
11. Drain the pasta, reserving about 1 cup of the pasta water.
12. Transfer the pasta to a large serving bowl.
13. Spoon the tomato mixture onto the pasta.
14. Add the cheese and toss well.
15. If needed, thin out the sauce with a little pasta water.
16. Season with salt and pepper, sprinkle with parsley, and serve immediately.

butter, red cherry, yellow cherry, capers, olive oil, salt, freshly ground black pepper, italianstyle, pasta, romano cheese, parsley

Taken from www.epicurious.com/recipes/food/views/pasta-ponza-386859 (may not work)