PASTA PALAZZO
| PASTA PALAZZO | Print |
Recipe By: Alice Morrow
Ingredients
- PAM
- Olive oil
- 1 pt. of red cherry tomatoes, halved
- 1 pt. of yellow cherry tomatoes, halved
- 1 (8-oz.) carton of baby portabella mushrooms, sliced
- 1 (3-oz.) Jar capers, rinsed and drained
- Kosher salt, black pepper, garlic powder, to taste
- ½ c. Italian bread crumbs
- ¼ c. Balsamic vinegar
- 1 ½ c. grated Pecorino Romano cheese or Shredded Italian blend cheeses
- ½ c. chopped fresh parsley
- 1 lb. of ziti or short tube pasta, cooked and drained
Instructions
- Heat oven at 375 and place rack in middle. In a baking dish, spray with PAM.
- In a bowl, combine the tomatoes, capers and mushrooms. Season and drizzle with olive oil, about 2-3 T. Mix well.
- Place in baking dish.
- Sprinkle the breadcrumbs over the tomatoes. Drizzle more olive oil.
- Bake at 375 for 25-30 minutes or until golden brown on top. Remove from oven and let set 5 minutes.
- Boil your pasta in salted water. Drain but save ½ c. of the pasta water.
- Mix the pasta and tomato mixture. Add the cheese. Add the pasta water. Mix well.
- Serve in a large pasta bowl with extra cheese, nice crispy bread and green simple salad.
Notes
*****Wonderful old family recipe. Nice and easy when you are in a bind and can’t figure out what to cook.
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