Ingredients 1/4 cup Cento Imported Extra Virgin Olive Oil 1 tsp Bellino Minced Garlic 2 cans Cento Organic Whole Cherry Tomatoes (14 oz), drained 1 can Cento Organic Fire Roasted Diced Tomatoes (14.5 oz) 1 tbsp Cento Diced Hot Cherry Pepper Hoagie Spread, or to taste 1 lb Anna Spaghetti 1 jar Bellino Vongole Whole Shelled Baby Clams (7.05 oz), drained with liquid reserved
Directions Heat oil in a medium saucepan over medium heat. Sauté garlic for two minutes until golden, careful not to burn. Increase heat to medium-high and add tomatoes and cherry pepper spread to pan. Cook for about 10 minutes until the mixture has reduced slightly. Prepare pasta according to package directions. Add clams and 2 tablespoons of reserved clam liquid to tomato sauce, heat for 1 minute. Toss drained pasta with sauce, adding a few spoons of pasta water as needed, and combine well. Serve immediately. Serves 4.
Ingredients 1 package Anna Capellini (1 lb) 2 tbsp Cento Classico Olive Oil ½ lb Shrimp, peeled or deveined 1 Zucchini, diced 1 can Cento Datterini Tomatoes (14 oz) 1 tsp Bellino Minced Garlic ½ tsp Cento Crushed Red Pepper ¼ tsp Cento Fine Sicilian Sea Salt ¼ cup Fresh Parsley, chopped
Directions Prepare pasta according to packaging. In a medium saucepan, heat oil on medium heat. Sauté shrimp, add salt, garlic, and red pepper, for 2-3 minutes. Remove shrimp from pan and set aside. In the same saucepan, sauté zucchini for 4-5 minutes. Add back in the shrimp and datterini tomatoes. Cook for an additional 4 minutes, crush tomatoes, if desired. Add pasta to sauce and toss until coated. Cook for 2 minutes. Plate, and garnish with parsley. Serves 4-6.
Ingredients Cento Ground Black Pepper, to taste Cento Fine Sicilian Sea Salt, to taste ¼ cup Fresh Parsley, chopped Lemon Zest ½ Lemon Juice, optional 2 cans Cento Tuna Fish in Olive Oil (5 oz), including oil in can 1 tsp Bellino Minced Garlic 4 tbsp Cento Imported Extra Virgin Olive Oil 1 pkg Anna Paccheri (1 lb)
Directions Cook paccheri for 13 minutes. In a large saucepan, heat olive oil over medium heat. Sauté garlic to a light golden brown. Add tuna to saucepan and cook for 3-4 minutes. Toss with paccheri. Plate pasta, zest lemon over dish. Squeeze lemon juice over pasta, if desired. Sprinkle parsley, salt and pepper to taste. Serves 4.
