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Pasta with Grape or Cherry Tomatoes Recipe

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3 votes | 1863 views

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.

Prep time:
Cook time:
Servings: 4-6
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Ingredients

Cost per serving $4.15 view details
  • 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
  • 1/2 teaspoon freshly ground black pepper, or more to taste
  • 1/2 cup Italian-style seasoned dried bread crumbs (optional)
  • 1 pound penne or other short tube-shaped pasta (we use Barilla-plus)
  • 1 1/4 cups grated Pecorino Romano cheese
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1/4 cup chopped basil leaves

Directions

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

Amount Per Serving %DV
Serving Size 315g
Recipe makes 4 servings
Calories 756  
Calories from Fat 249 33%
Total Fat 28.43g 36%
Saturated Fat 15.39g 62%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 717mg 30%
Potassium 636mg 18%
Total Carbs 110.59g 29%
Dietary Fiber 7.4g 25%
Sugars 23.18g 15%
Protein 17.05g 27%

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Reviews

  • John Spottiswood
    June 6, 2011
    This is a simple and delicious recipe. If you're looking for a healthy and flavorful vegetarian pasta, give this a try!
    I've cooked/tasted this recipe!

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