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Pasta Ponza Recipe


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     Pasta Ponza

Category   Entrees - Maindishes
Sub Category   None
Servings   4 to 6
Preptime   30 minutes

Unsalted butter, for greasing
2 cups halved red cherry tomatoes
2 cups halved yellow cherry tomatoes
1/2 green peas
1 tablespoon olive oil, plus additional for drizzling
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Italian-style seasoned bread crumbs
1 pound ziti
1 1/4 cups grated Pecorino Romano cheese
1/4 cup fresh parsley leaves

Preheat oven to 375 degrees. Butter an 8-by8-inch glass baking dish
Combine tomatoes, peas, olive oil, salt, and pepper in prepared baking dish. Toss to coat. Sprinkle bread crumbs over mixture. Drizzle with olive oil, and bake for 30 minutes or until the top is golden. Cool for 5 minutes.
Meanwhile, bring a large pot of salted water to boil. Add the pasta, and cook until tender, but firm, 8 to 10 minutes.
Drain the pasta, reserving about 1 cup of the water. Transfer pasta to a large serving bowl. Spoon the tomato mixture on top. Add the cheese, and toss well. if needed, thin the sauce with a little of the reserved water. Season with salt and pepper, sprinkle with parsley, and serve immediately

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