Ingredients 1 pkg Anna Long Ziti (1 lb) 1-15 oz container Ricotta Cheese 1 jar Cento Vodka Pasta Sauce (25.5 oz) 1/2 cup Mozzarella Cheese, shredded 2 tbsp Parmesan Cheese, grated 2 tbsp Pecorino Romano, grated
Directions Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain pasta, drizzle with oil, and lay in a flat row on a sheet pan to cool. Preheat oven to 350F and oil a 9×13 baking dish. In a medium bowl, combine vodka sauce and ricotta cheese, mix well. Begin by layering ¼ sauce mixture in bottom of pan. Assemble long ziti horizontally in the dish, cutting off the ends as needed to fit. Layer 1/4 sauce mixture and top with a layer of long ziti, facing vertically. Add ¼ sauce mixture and top with last layer of long ziti, facing horizontally. Top with remaining sauce mixture, parmesan and Romano cheese. Cook in the oven for 30 minutes, or until cheese is bubbling. Serves 4-6.
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 2 Tbsp Cento Imported Extra Virgin Olive Oil 1 Zucchini, diced 1 Tbsp Cento Nonpareil Capers 2 Bellino Whole Garlic Cloves, minced Cento Fine Sicilian Sea Salt Cento Ground Black Pepper 1 oz Cento Roasted Peppers, chopped 1 can Cento Yellow Whole Peeled Tomatoes (14 oz), hand crushed 1 tsp Cento Oregano ¼ tsp Cento Crushed Red Pepper 1 lb Anna Potato Gnocchi ⅔ cup Heavy Cream 1 cup Grana Padano Cheese , grated
Directions In a medium non-stick pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini in an even layer and cook, without stirring, for 2 to 3 minutes or until lightly browned. Add the capers, and garlic; season with salt and pepper. Cook, stirring frequently 30 seconds to 1 minute or until lightly browned. Add the peppers, tomatoes, oregano and as much of the red pepper flakes as you would like depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes or until slightly thickened. Turn off the heat. Next, cook the gnocchi according to the packing instructions or until the gnocchi float to the top of the pot. Drain the gnocchi and add to your sauce. Add cream and cook on medium-high heat, stirring frequently 1 to 2 minutes or until coated. Turn of the heat; season with salt and pepper to taste. Serve the finished gnocchi, garnished with grated cheese. Serves 2.
Ingredients 1 can Cento Yellow Whole Peeled Tomatoes (14 oz), chopped with puree reserved 1 tbsp Cento Imported Extra Virgin Olive Oil 1 pt Cherry Tomatoes, halved 1 cup Fresh Basil Leaves, chopped 1 package Maurizio Trofie (17.6 oz) as needed Cento Fine Sicilian Sea Salt as needed Parmesan Cheese, grated
Directions Prepare pasta according to packaging. Heat oil in a large saucepan. Sauté cherry tomatoes for 3-4 minutes over medium heat, add salt as needed. Then add yellow tomatoes and ¾ cup of basil. Cook for an additional 1-2 minutes. Add in yellow tomato puree and cook for 2-4 minutes. Add pasta to sauce and toss until evenly coated. Plate and sprinkle grated parmesan cheese, as desired. Add remaining fresh basil for garnish. Serves 4-6.