For sure! I have made it without the chicken for my vegetarian friend. She loves it.
Here's another one I got from the Today Show--Giada De Laurentiis is the person to credit the recipe with.
I always put more bread crumbs than it calls for, more tomatoes, and more cheese. I'm a cheese girl.
I never cut the tomatoes. They deflate and they're fine. Oh, and sometimes, I can't find yellow cherry or grape tomatoes, so I don't use them--I just double the red ones.
Pasta Ponza recipe
Pasta Ponza
Ingredients
Butter for greasing2 cups (12 ounces) red cherry or grape tomatoes, halved2 cups (12 ounces) yellow cherry or grape tomatoes, halved1/4 cup capers, rinsed and drained1 tablespoon extra-virgin olive oil, plus extra for drizzling1/2 teaspoon kosher salt, plus extra for seasoning1/4 teaspoon freshly ground black pepper, plus extra for seasoning1/2 cup Italian-style seasoned breadcrumbs1 pound ziti or other short tube-shaped pasta1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated1/4 cup chopped fresh flat-leaf parsley
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.