Pasta Ponza

It was another one of those nights where I decided to throw a bunch of ingredients together and throw it all in a casserole dish! I love pasta dishes that have a little crunch to them, and I happened to have some panko bread crumbs in my pantry. I also have this thing for capers, love em! So I thought I would add those. I needed to use the leftover bacon in the fridge, great excuse to use that! What better than to add some crushed tomatoes with some seasonings and pasta and voila!

So to start, boil a large pot of salted water. Add your pasta and cook according to package directions. I used ziti, but you can use your favorite type of pasta! While your pasta is boiling, take a skillet and cook your bacon on medium high heat. Cook until desired crispiness. Place on a towel to absorb excess grease. When the bacon is cooled, break into small pieces. Rinse off the skillet and dry it. Take your crushed tomatoes and cook on medium heat, add capers, red peppers, pasta water, and seasonings. Cook until it starts to bubble, turn down to low and simmer for 10 minutes.

In a medium bowl, mix together the panko crumbs, fresh parsley, seasonings, and olive oil. Turn your oven on to high broil. Grab a casserole dish and spray with PAM. Place your pasta, tomato mixture and cheese into the pot and mix. Pour the mixture into the baking dish, top with the panko and bacon mixture.

Place in the  broiler on the top rack and turn the light on. The broiler gets hot fast and you want to be careful not to burn the dish. It only takes about 5 minutes to completely brown, turn it every few minutes to brown evenly. Place in a bowl and chow down!

What you’ll need:
1 box of ziti, or your favorite kind of pasta

1 can of crushed tomatoes with herbs
red bell pepper, sliced
2 tbsp capers, drained
1/2 package of bacon, cooked
1/3 cup of panko bread crumbs
1 tbsp italian seasoning
handful of flat leaf parsley, minced
1 1/4 cup pecorino romano and parmesean cheese, grated
1 tbsp olive oil

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