Pasta Ponza

Butter for greasing
12 oz red grape tomatoes, halved
12 oz yellow grape tomatoes, halved
3 Tbsp capers
1 Tbsp EVOO, plus extra for drizzling
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 cup Italian style breadcrumbs
1 pound ditalini pasta
2 1/2 oz Romano cheese, grated
1/4 cup chopped flat leaf parsley

Preheat oven to 375.  Butter an 8x8 inch baking dish.  Place the halved tomatoes, capers, 1 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper in the prepared baking dish.  Toss to coat.  Sprinkle the breadcrumbs over the tomato mixture.  Drizzle the top with olive oil and bake for 30-35 minutes until the top is golden.  Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until al dente, about 8-10 minutes.  Drain and reserved about 1 cup of the pasta water.  Place the pasta in a large serving bowl.  Spoon the tomato mixture onto the pasta.  Add the cheese and toss well.  Thin out the sauce with a little pasta water, if needed.  Season with salt and pepper, to taste.  Sprinkle with the chopped parsley.

Serves 6