This delicious summer pasta is calling your name. Stuffed with vibrant grape tomatoes, tangy capers and delicious combination of cheeses, this pasta recipe is sure to become your favorite.
Cheesy Pasta With Tomatoes And Capers
It’s almost June and that means summer is right before you know it. I don’t know about you guys, but in summer I just love incorporating lots of seasonal veggies into my meals. This recipe idea came to me while I was browsing the Internet for new inspiration. As you probably know, I love Food Network. I’ve already said this many times. One recipe that caught my attention was Pasta Ponza by Giada De Laurentiis. I adore her recipes and since my blog is focused mostly on European food, I often get my inspiration from her.
Today’s recipe is adapted from Pasta Ponza. Orinigal version of the recipe sounded pretty good to me, but I felt like it could benefit from adding more cheese. You can’t go wrong with that, right?
Aside from today’s recipe, here’s a fun story that happened to me last week. If you’ve been following along, you probably saw that I posted a video recipe for my favorite Pasta Carbonara. This is a recipe, I’ve been making for years. And if you read my blog bio, you know that I always put a twist on traditional European recipes. I still call the recipe after its original name so that it was easier for people to recognise what kind of recipe it is. I rarely claim that my recipes are authentic.
So, when I shared my Carbonara recipe in one of the Facebook groups dedicated to Italian cuisine, I was strongly criticised by Italian folks for using wrong ingredients and calling a dish Pasta Carbonara. You know, usually I’m not a person who loves to debate about authenticity of food. I’m Ukrainian, and in Ukraine homemakers are obsessed with arguing on what ingredients should be put in Borsch. From my experience, these discussions usually lead to nowhere.
In that particular case, I explained that I don’t claim the recipe to be authentic. It’s my own twist on Carbonara and it’s delicious. Apparently, that didn’t satisfy them because they demanded I shouldn’t have called it Carbonara. Well, I had no intention to argue so all I had to do is to politely withdraw myself from a dispute and keep reading furious comments:)
This story always got me thinking about 2 things. Firstly, you can get authentic recipes from books. Usually, there’s only one authentic recipe and if you keep making it over and over again, it gets boring. That’s what bloggers are there for. We love putting a spin on traditional recipes and come up with new delicious creations so that people can enjoy new recipes that are familiar to them.
And secondly, if we’re being honest here, no one really can’t say for sure what exactly has to be used in a recipe to call it authentic. In that case with Carbonara, they guy told me that garlic was wrong. I immediately googled Pasta carbonara in Italian language and surprise-surprise, I found recipes that were calling for garlic. I bet people who created those recipes thought of them as authentic. You see what I mean? Even people in Italy are making Carbonara their own way and probably thinking their recipe are one and only.
Back to our Caper Pasta. I’m just gonna spell it out loud: It’s a-m-a-z-i-n-g! Crispy breadcrumbs add an extra satisfactory bite, tomatoes and capers contribute to a freshness and tangy taste of this dish and combinations of cheeses turn this simple pasta into a crowd-pleasing meal for your family and friends.
I would call it a summer comfort food. Why summer? Because it utilizes lots of beautiful grape tomatoes that are abundant during summer and because this recipe doesn’t contain cream. Don’t get me wrong, I love creamy recipes, but I prefer cooking with heavy cream during colder winter months.
Try this recipe and let me know what you think. I bet you’ll love it:)
- 7 ounces ziti
- 2 cups multicolored grape tomatoes, halved
- 2 large cloves garlic, thinly sliced
- ¼ cup capers, divided
- 1 cup Provolone, shredded
- 1 cup Parmesan cheese, grated
- ½ cup breadcrumbs
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons parsley
- Preheat the oven to 450 F.
- Bring a large pot of salted water to a boil and add ziti. Cook until al dente, or ready, about 10- 13 minutes.
- Meanwhile, in 1.5 Qt baking dish, combine tomatoes, garlic, capers, 1 tablespoon of olive oil, salt and pepper. Give it a toss.
- Sprinkle with breadcrumbs and drizzle with the remaining olive oil. Roast tomatoes for 10-12 minutes until breadcrumbs top is lightly golden.
- Remove tomatoes from the oven, add ziti, Provolone, Parmesan and parsley. Give everything a nice stir until all ingredients are incorporated.
- Serve immediately!
If you make this recipe, don’t forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I’d love to see your creations.
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