Pasta Ponza

I love grape tomatoes and often buy the big box of them at Costco. But with only two of us, we have a hard time going through the whole box. So, one day I went to foodnetwork.com to find a recipe that uses them. I found this gem. I didn't have the capers, so substituted garlic. It's from Giada De Laurentiis.

If you want the original go here. I'm giving you my slightly altered (improved?) version.

4 cups grape tomatoes, halved

2 tsp. minced garlic

1 T. e. v. olive oil, plus extra

salt and pepper to taste

1/2 cup Italian-style seasoned bread crumbs

1 pound ziti or other tube-shaped pasta

1 1/4 cup Romano or Parmesan cheese

1/4 cup chopped parsley

Preheat oven to375. Butter an 8x8 baking pan.

Place the tomatoes, olive oil, salt and pepper in the dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle with olive oil and bake for 30- 35 minutes until top is golden.

Cool for about 5 minutes.

Cook pasta in salted water. Pasta should be tender but firm to the bite. Drain, but RESERVE 1 cup pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin the sauce with pasta water, adding a little at a time until desired consistency. Season with salt and pepper and sprinkle with the chopped parsley. Serve. Yummmmmm.