Pasta Ponza
•2 cups red cherry or grape tomatoes, halved
•1/4 cup capers, rinsed and drained
•1 tablespoon extra-virgin 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 breadcrumbs
•1 pound medium shells
•1 1/4 cups fresh Parmesan cheese, grated
•1/4 cup chopped fresh flat-leaf parsley
Preheat the oven to 375 degrees F.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon 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 to 35 minutes until the top is golden. Cool for 5 minutes.
While tomatoes bake, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain and reserve 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 and serve immediately.
Zucchini Parmesan
2 very large zucchinis or 4 medium, sliced about 1/4 inch thick
2 cups dry Italian style bread crumbs
1 cup flour
3 eggs, mixed with 1/2 cup water
Oil for frying
1 jar of pasta sauce
1/2 lb of shredded mozzarella cheese
a handful of fresh basil, chopped
Coat sliced zukes in flour, then soak in egg mixture...dredge in bread crumbs and fry in oil until browned on both sides. Drain on paper towels. (I did this part of the recipe after lunch...to make it easier on myself...just refrigerate until needed)
Pour half the jar of sauce into the bottom of a 9x13 pan. Layer fried zucchini with cheese in three layers. Cheese will be sprinkled sparsely. Pour second half of pasta sauce on top.
Bake in oven for 30-35 minutes at 375 degrees. (I baked the pasta ponza tomatoes at the same time...worked out great)
