1/2 cup Cento Imported Pepperoncini, stems removed and thinly sliced
1/4 cup Cento Chefs Cut Tomatoes
1/4 cup Dry White Wine
1/4 cup Sherry Cooking Wine
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
1 lb Anna Capellini
2 oz Romano Cheese, grated
1 tsp Cento Basil, finely chopped
1 tsp Fresh Parsley, for garnish
Directions
Precook the sausage, then slice in on an angle about a half-inch thick. In a sauté pan over high heat, heat olive oil, then add sausage, garlic, onion and mushrooms until all ingredients are browned. Add pepperoncini, tomato strips, white wine and sherry wine. Cook pasta according to package directions. Let ingredients begin to simmer, then add cheese, basil, parsley, salt and pepper, and continue to cook over high heat for another minute. Add pasta to pan and mix until all ingredients are thoroughly combined. Serve warm. Serves 2.
1 can Cento Black Beans (19 oz), drained and rinsed
1/2 cup Cento Spanish Stuffed Queen Olives, chopped
1 Bellino Whole Garlic Cloves, minced
2 tbsp Bellino Balsamic Vinegar of Modena
1 tbsp Cento Imported Extra Virgin Olive Oil
Cento Ground Black Pepper, to taste
Fresh Basil Leaves, chopped, to taste
1 cup Green Peppers, diced
1/2 cup Red Bell Pepper, diced
1/2 cup Yellow Bell Pepper, diced
1/2 cup Tomatoes, diced
1/4 cup Red Onion, diced
Directions
In a serving bowl, stir beans and olives to blend. Add onion, garlic, balsamic vinegar, olive oil, black pepper and basil, toss to mix well and refrigerate for one hour. Shortly before serving, toss with peppers and tomatoes. Serves 6-8.
1/2 cup Cento Chefs Cut Sun Dried Tomatoes, drained
1/2 cup sliced Almonds, toasted
5 tbsp Cento Red Wine Vinegar
3 tbsp Cento Extra Virgin Olive Oil Triangle
1/2 tsp Cento Fine Sicilian Sea Salt
2 tbsp Fresh Parsley, chopped
1 tbsp Mint Leaves, chopped
Directions
Preheat oven to 350F. Place the bread cubes on a baking sheet and toast in oven until crisp, about 8-10 minutes. Let cool, then combine the bread cubes, artichokes, chickpeas, tomatoes and almonds in a large serving bowl. Drizzle with vinegar and oil, season with salt, and toss. Add the parsley and mint and toss again to evenly distribute. Serve at room temperature.
