If you love light tasting pastas, you will love this dish. By roasting the tomatoes, their natural sweetness is concentrated and captured inside, and the melted pecorino romano cheese provides a creaminess without being heavy. Pair with a nice glass of chardonnay for a perfect weeknight meal. Give it a try, you'll be glad you did.
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1 12 ounce carton red cherry tomatoes
1 12 ounce carton yellow or orange cherry tomatoes
1/2 medium yellow onion cut into strips
1/4 cup capers rinsed and drained
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup reg bread crumbs
2 tablespoons Italian seasoning
1/4 teaspoon garlic powder
1 pound rigatoni pasta
1 cup grated pecorino romano cheese
Preheat the oven to 375 degrees. Butter an 8x8 glass baking dish.
Source: Adapted from Giada de Laurentes' Giada at Home