Pasta Ponza with Gratinated Tomatoes
Pasta Ponza with Gratin Tomatoes Recipe
Preparation time: 15 minutes
Baking time: 20 minutes
Total: 35 minutes
Servings: 4
Are you dreaming of a dish that combines Mediterranean flavors with a crunchy texture and exquisite taste? Then the Pasta Ponza with Gratin Tomatoes recipe is the perfect choice for you! This simple and delicious recipe is ideal for a quick dinner or to impress guests without requiring much preparation time.
Ingredients:
- 300 g pasta (preferably penne or fusilli)
- 400 g ripe tomatoes
- 50 g capers
- 100 g grated parmesan (plus extra for garnish)
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic (finely chopped)
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil leaves for garnish
Preparation method:
1. Boil the pasta: In a large pot, bring water to a boil and add a teaspoon of salt. When the water is boiling, add the pasta and cook according to the package instructions until al dente. About 8-10 minutes should be enough. Once ready, drain and set aside.
2. Prepare the tomato sauce: In a large skillet, add the olive oil and sauté the chopped garlic over medium heat until golden and fragrant. Add the diced tomatoes and capers, stirring well. Season with oregano, salt, and pepper. Let the sauce simmer for 5-7 minutes until the tomatoes soften and release their juice.
3. Mix the pasta with the sauce: Incorporate the cooked pasta into the skillet, stirring well to coat evenly with the sauce. Cook for another 2-3 minutes for the pasta to absorb the flavors of the sauce.
4. Prepare for gratin: Preheat the oven to 200°C. Transfer the pasta mixture to a baking dish. Evenly sprinkle the grated parmesan over the pasta, adding some extra parmesan if you want a crunchier crust.
5. Gratin the pasta: Place the dish in the oven and let it bake for 15-20 minutes, or until the cheese is golden and crispy.
6. Serving: Remove the dish from the oven, let it cool for a few minutes, then garnish with fresh basil leaves. Serve warm alongside a fresh green salad or crusty bread.
Helpful tips:
- Types of pasta: You can use any type of pasta you prefer, but penne or fusilli mix well with the sauce and are ideal for gratin.
- Tomatoes: Choose ripe and juicy tomatoes to achieve a flavorful sauce. Cherry tomatoes or heirloom tomatoes are excellent for a burst of flavor.
- Variations: You can add vegetables like zucchini or eggplant, diced, to the tomato sauce for an extra nutrient boost. You can also replace capers with green olives for a different flavor.
- Serving: This dish can also be served cold, making it an excellent appetizer for parties.
Enjoy every bite of this Pasta Ponza with Gratin Tomatoes, a simple yet special recipe that combines quick cooking with divine taste!
Baked tomatoes pasta is a special and tasty recipe. First, take the cherry tomatoes and cut them in half, then place them on a baking tray lined with parchment paper. Sprinkle 2 tablespoons of capers, salt, and pepper on top; drizzle everything with olive oil, then mix with your hands to ensure the oil coats every piece. Sprinkle some breadcrumbs on top, then Parmesan (Parmigiano Reggiano), drizzle a bit more olive oil, and place the tray in a preheated oven at 375°F. Let it bake for about 35 minutes. Sauté the asparagus in a little oil in the pan where you will add the other ingredients. Once the tomatoes are roasted, they should be turned into the pan over the sautéed asparagus, and immediately add the hot pasta. For a creamier texture, crumble some unsalted feta cheese or mozzarella (never cheddar). Tip: Do not throw away the water in which the pasta was boiled, as you can use a little of it to emulsify the pasta dish if needed. Since this pasta does not have a very liquid sauce, add a few tablespoons of the cooking water and a drizzle of olive oil on top, and it's ready! Enjoy your meal! The recipe for Baked Tomatoes Pasta was proposed by Ria on the recipe forum. Other pasta recipes can be found here: Pasta with tomatoes and peppers, Farfalle with vegetables and Parmesan sauce, Pasta with breadcrumbs and nuts.
Ingredients: paste, cherry tomatoes, 2 tablespoons of capers, parmesan, asparagus, feta cheese, salt, pepper, olive oil, breadcrumbs.
Tags: pasta with vegetables pasta recipes pasta with mushrooms baked pasta pasta with tomatoes
