Pasta with Grape or Cherry Tomatoes by Nancy Miyasaki

This is a great pasta from an island off the coast of Italy that I adapted from Giada de Laurentiis. The roasting of the tomatoes and capers with the bread crumbs makes for flavorful and original pasta. I've served this with and without basil, and prefer it with basil though it is delicious either way.

Eggplant Parmesan by Jennifer Bass

Penne Puttanesca by Denise Sherin

Easy and quick pasta dish. I love kalamata olives, they add a nice briney bite to the dish.