Tuesdays at the Table

It will come as no surprise to most of you, but I'm not the cookbook type. Nearly all the recipes in my repertoire have been ripped straight out of a magazine. This one comes to you straight from the pages of April's Cosmo.

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Pasta Ponza
via Giada De Laurentiis's cookbook, Giada at Home

Ingredients:
2 cups halved red cherry tomatoes
2 cups halved yellow cherry tomatoes
1/4 cup capers, rinsed and drained
1 tbs olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup Italian-style seasoned bread crumbs
1 lb ziti
1 1/4 cups grated Romano cheese
1/4 cup parsley leaves (or cheat and use parsley flakes)

Instructions:
1. Preheat oven to 375. Grease an 8x8 glass baking dish.
2. Combine tomatoes, capers, olive oil, salt and pepper in baking dish.
3. Sprinkle bread crumbs over mixture.
4. Drizzle with additional olive oil and bake for 30 minutes or until top is golden.
5. Meanwhile, bring a large pot of water to boil. Add the pasta and cook 8-10 minutes.
6. Drain the pasta, reserving 1 cup of the water.
7. Transfer the pasta to a large serving bowl.
8. Spoon the tomato mixture on top of the pasta.
9. Add the cheese and toss well. If needed, thin the sauce with a little of the reserved water.
10. Season with salt and pepper and sprinkle with parsley.