Pasta Ida Lucia Pezzino

Total Time
40mins
Prep 40 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

  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.

Reviews

(2)
Most Helpful

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!

Maito February 11, 2008

I had htis for lunch yesterday and it was wonderful. Light and fresh.

MarraMamba January 17, 2008

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