Recipe Rendition: Giada's Pasta Ponza [Summer Spaghetti]

I was really craving spaghetti on Wednesday night, but wanted something on the lighter side. I also I had about 3 pints of cherry tomatoes in the fridge. Alas, Giada's "Pasta Ponza" was the perfect solution.

This is one of my all-time favorite recipes for several reasons: it comes from one of my most favorite cookbooks, the first I purchased as a real adult. It uses lots of butter and cheese. It's salty and delicious. And it's SO easy. But, I'm actually convinced I made it even easier.

you'll need...

spaghetti of choice (enough for 2, I used Trader Joe's GF spaghetti—DON'T overcook it)

1/2 a pint of cherry tomatoes, rinsed and drained

a handful of fresh basil, roughly torn

1 heaping tablespoon of capers (adjust according to preference, or feel free to leave it out)

1 tsp of red pepper flakes (optional)

1 tablespoon of olive oil

2 tablespoons of Pecorino Romano, grated

3 tablespoons of seasoned breadcrumbs (GF or regular)

salt and pepper to taste

to make...

Prepare pasta according to directions. While you wait for the water to boil, halve about half a pint of cherry tomatoes. In this dish, I think the type of tomato you use is important, so please PLEASE don't sub for something else. They are the stars of this summer spaghetti production! Soften them up on the stove, on medium-low heat, in about 1 tablespoon of olive oil. Though they make not take up much space, use a medium-large flat bottomed pan. Sprinkle in red pepper flakes, if using. When you drop in the pasta, add the capers, breadcrumbs and some fresh basil to the pan with the tomatoes. Turn off the heat once breadcrumbs start to brown (just a minute or two is all you need).

Once pasta is cooked, turn the heat back on under the tomato mixture. Add the pasta to that pan using tongs. Don't worry about draining the pasta that well—the water will help make a sauce. Coat the pasta, dish into two bowls and top with grated Pecorino Romano cheese. You can also add the cheese to the pasta while still in the pan. It will create a creamier sauce. Enjoy alongside a nice, crisp white wine...perfect for a Wednesday night.

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