Pasta Ida Lucia Pezzino

READY IN: 40mins
Recipe by Chef Kate

Chicago Tribune food Writer Joe Gray's Italian teacher's mother's recipe for a really charming pasta dish. Serve it with a side of broccoli rabe and you've got a lovely meal.

Top Review by Maito

Really good pasta. I made some subs for what I had - cherry tomatoes and 12 oz. fresh penne. This served 3 as a meal, with no side dishes. The roasted tomatoes impart a great flavor to the pasta!

Ingredients Nutrition


  1. Heat oven to 350 degrees F.
  2. Place the tomatoes on a lightly oiled baking sheet; divide the garlic and basil among the tomatoes.
  3. Drizzle 1/2 teaspoon olive oil in each; sprinkle with the salt.
  4. Cook until tomatoes soften and begin to shrivel but still hold their shape, about 30 minutes.
  5. Meanwhile, heat a large saucepan of salted water to a boil over medium-high heat; add the capellini. Cook until al dente, about 8 to 10 minutes; drain.
  6. While pasta is cooking, heat the remaining olive oil in a large, heavy skillet; stir in the bread crumbs.
  7. Cook, stirring, until crumbs brown and become crispy, about 4 minutes.
  8. Toss the pasta with the bread crumbs; divide evenly among 4 pasta bowls.
  9. Nestle a tomato carefully in each bowl.
  10. Top with cheese.
  11. Serve, allowing diners to break up their own tomato and eat with the pasta.

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