Food & Drink Magazine

Pasta with Roasted Cherry Tomatoes

By Creativeculinary @CreativCulinary

Serves 6-8 servings

Pasta with Roasted Cherry Tomatoes

10 minPrep Time

35 minCook Time

45 minTotal Time

Pasta with Roasted Cherry Tomatoes

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  • 4 cups cherry (or grape) tomatoes, halved
  • 1 Tablespoon capers, rinsed and drained
  • 1 Tablespoon olive oil, plus extra for drizzling
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1/2 cup Italian-style seasoned Panko bread crumbs
  • 1 pound Ziti (or use macaroni if on hand)
  • 1 1/4 cups (2 1/2 ounces) Parmesan cheese, grated
  • 1/4 cup chopped fresh flat-leaf parsley


Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

Combine the tomatoes, capers, olive oil, salt and pepper in the baking dish and toss to coat. Sprinkle the breadcrumbs 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 minutes.

While the tomatoes are roasting, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve 1 cup of the pasta water.

Put the pasta in a large serving bowl and spoon the tomato mixture onto the pasta; add the cheese and toss well. Use the pasta water to thin out the sauce if necessary.

Drizzle with additional olive oil and season with salt and pepper, to taste. Serve with the chopped parsley as garnish


As fate would have it; I had almost finished with the recipe for this dish when I spied Giada DeLaurentis making something almost identical on the Food Network. She is the reason for the Ziti (vs plain macaroni) and the addition of capers but I didn't have as many as her recipe recommends so mine needs some additional salt to finish. I like a light hand with capers so I was OK with that but if you have 1/4 cup and want to try it...go for it!

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