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Pasta with Roasted Tomatoes

August 1, 2013

Pasta Ponza

This is one of my favorite ways to use tomatoes from my garden (we have so many right now!). It’s a recipe from my cookbook Giada at Home, and it’s also online here. I changed it a bit, so my version is below. This is one of those recipes that you don’t have to measure everything out exactly–it’s impossible to mess up. You roast the tomatoes with salt, pepper, olive oil and bread crumbs and then toss them with hot pasta and parmesan cheese. The roasted tomatoes are so sweet and juicy, and the breadcrumbs give them a nice crust.


pasta, your choice

tomatoes (any flavor, color, size, etc. cut into thick chunks)

olive oil

salt and pepper


parmesan cheese, freshly grated

fresh basil, chopped

(The original recipe also uses capers, parsley and pecorino romano cheese)

Preheat oven to 375°. Put the tomato chunks into a baking dish and toss with salt, pepper and olive oil. Sprinkle some breadcrumbs on top and finish with another drizzle of olive oil. Roast the tomatoes for about 30 minutes–the breadcrumb topping will be golden brown.

Cook pasta. Reserve some of the pasta water when draining.

Combine the hot pasta and roasted tomatoes. Depending on how much juice the tomatoes released, you might want to add a bit of the reserved pasta water. Season with a bit more salt and pepper. Top with fresh basil and parmesan. Serve immediately while hot.

One Comment leave one →
  1. August 1, 2013 12:51 pm

    This recipe looks amazing, if you are looking for a great beer to go along with it, then follow my blog for the best recommendations.

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