Villa Bertolli

Shrimp Fra Diavolo

1 lb. uncooked large shrimp, peeled and deveined
1/2 tsp. crushed red pepper flakes
2 tbsp. Bertolli Classico Olive Oil
1 large onion, finely chopped
1 jar (24 oz.) Bertolli Organic Olive Oil, Basil & Garlic Sauce
1 cup dry white wine or chicken broth
1 tsp. dried oregano leaves, crushed
3 tbsp. finely chopped fresh parsley
8 ounces linguine, cooked and drained

In medium bowl, toss shrimp with red pepper; set aside. In 12-inch skillet, heat Olive Oil over medium-high heat and cook shrimp, stirring occasionally, 2 minutes or until shrimp turn pink. Remove shrimp and keep warm.

In same skillet, add onion and cook, stirring occasionally, 5 minutes or until tender. Stir in Sauce, wine and oregano. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until sauce thickens. Return shrimp to skillet and toss to coat. Remove from heat and stir in parsley. Serve over hot linguine. Serves 4

Penne Puttanesca

3 tbsp. Bertolli Classico Olive Oil
2 cloves garlic, finely chopped
1 jar Bertolli Tomato & Basil Sauce
1/2 cup pitted oil-cured olives, chopped
2 tbsp. drained small capers
3 anchovy fillets, chopped
1/2 tsp. dried oregano leaves, crushed
1/4 tsp. crushed red pepper flakes
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 tbsp. chopped fresh flat-leaf parsley
1 box (16 oz.) penne pasta, cooked and drained

In 12-inch skillet, heat Olive Oil over low heat and cook garlic 30 seconds. Add Sauce, olives, capers, anchovies, oregano, red pepper flakes, salt and pepper. Simmer, stirring occasionally, 15 minutes. Stir in parsley. To serve, spoon sauce over hot penne. Serves 6

Spaghettini Aglio Olio with Asparagus

8 ounces spaghettini
2 cups cut asparagus (1-inch pieces)
1/4 cup Bertolli Extra Virgin Olive Oil
6 cloves garlic, chopped
2 tbsp. finely chopped flat-leaf parsley
Pinch crushed red pepper flakes
1 cup chicken broth

In 6-quart saucepot, cook spaghettini according to package directions, adding asparagus during last minute of cook time. Meanwhile, in deep 12-inch skillet, heat Olive Oil over medium-high heat and cook garlic, stirring occasionally, 1 minute or until golden brown.

Stir in parsley and red pepper flakes and cook 30 seconds. Stir in broth and bring to a simmer. Remove from heat. Stir in spaghettini and asparagus. Season, if desired, with salt, pepper and grated Parmegiano-Reggiano cheese. Serves 4

Shrimp & Penne Fra Diavolo

1 lb. uncooked medium shrimp, peeled and deveined
1 tbsp. Bertolli Classico Olive Oil
1 clove garlic, finely chopped
1/8 tsp. crushed red pepper flakes
1 jar Bertolli Vodka Sauce made with Fresh Cream
1/2 tsp. grated lemon peel
1 lb. penne pasta, cooked and drained

Season shrimp, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook garlic and red pepper flakes 30 seconds. Add shrimp and cook, turning once, until shrimp are almost pink.

Stir in Sauce. Bring to a boil over high heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Remove from heat, then stir in lemon peel. Serve over hot penne and garnish, if desired, with chopped fresh basil. Serves 6

Oven-Baked Ravioli

1 tbsp. Bertolli Classico Olive Oil
1/4 cup chopped onion
1 medium zucchini, halved lengthwise and thinly sliced
1 clove garlic, finely chopped
1 jar Bertolli Vodka Sauce made with Fresh Cream
1/4 tsp. salt
8 ounces frozen ravioli, cooked and drained
1/2 cup shredded mozzarella cheese (about 2 oz.)
1 tbsp. grated Parmesan cheese
1 tbsp. plain dry bread crumbs

Preheat oven to 425°. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add zucchini and cook, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add Sauce and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes.

In 1-1/2-quart casserole, combine sauce mixture with ravioli. In small bowl, combine mozzarella cheese, Parmesan cheese and bread crumbs; sprinkle over casserole.Bake 10 minutes or until cheese is melted and sauce is bubbling. Serves 4

Veal Rolls with Basil

1-1/2 lbs. veal cutlets
2 tsp. salt
1/4 cup all-purpose flour
1/4 cup Bertolli Classico Olive Oil
2 large onions, cut into wedges
3 cloves garlic, finely chopped
1/2 cup dry white wine or chicken broth
1/4 tsp. freshly ground black pepper
1 cup fresh basil leaves, cut into very thin strips
8 medium very ripe tomatoes, quartered

Season veal with salt; roll up and secure with wooden toothpicks. Cut each roll in half crosswise, then lightly dust in flour. Heat Olive Oil in 12-inch skillet over medium-high heat and brown veal, about 5 minutes. Remove veal from skillet; set aside.

Cook onions in same skillet, stirring occasionally, 6 minutes or until onions are golden. Stir in garlic and cook 30 seconds. Add wine and pepper and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes or until liquid is reduced by half. Return veal rolls to skillet.

Add 1/2 cup basil and simmer covered 20 minutes. Stir in tomatoes and remaining 1/2 cup basil. Simmer covered 20 minutes or until veal is tender. To serve, arrange veal on serving platter; remove toothpicks. Garnish, if desired, with fresh basil leaves. Serves 4

Shiitake Alfredo Over Pork Medallions

1/2 tsp. dried sage leaves, crushed
1/4 tsp. salt
1/4 tsp. ground black pepper
1 lb. pork tenderloin, cut into 1-inch thick slices
1 tbsp. Bertolli Classico Olive Oil
8 ounces shiitake or cremini mushrooms, sliced
1/3 cup dry white wine or chicken broth
1 jar Bertolli Creamy Garlic Alfredo Sauce
8 ounces spaghettini or spaghetti, cooked and drained
2 tbsp. chopped fresh parsley (optional)

Rub sage, salt and pepper on pork. In 12-inch nonstick skillet, heat 1-1/2 teaspoons Olive Oil over medium-high heat and cook pork, turning once, 2 minutes or until done. Remove and keep warm.

In same skillet, add remaining 1-1/2 teaspoons Olive Oil and cook mushrooms, covered 1 minute. Remove cover and cook 1 minute or until golden brown. Add wine. Bring to a boil over high heat and boil 1 minute. Add Sauce, then return pork to skillet.

Simmer covered 3 minutes or until pork is done. Toss 1/2 cup mushroom sauce with hot spaghettini. Arrange spaghettini on platter, then top with pork and remaining mushroom sauce. Garnish with parsley. Also terrific with Bertolli Creamy Alfredo Sauce. Serves 4

Penne Rustica

1 tbsp. Bertolli Classico Olive Oil
1/3 cup chopped onion
1 clove garlic, finely chopped
1/4 cup chopped, drained sun-dried tomatoes packed in oil
1/4 cup dry white wine or chicken broth
1 jar Bertolli Creamy Alfredo Sauce
1/8 tsp. ground black pepper
1 box (16 oz.) penne pasta, cooked and drained

In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Stir in tomatoes and wine.

Bring to a boil over high heat. Stir in Sauce and pepper. Reduce heat to low and simmer, stirring occasionally, 2 minutes or until heated through. Toss with hot penne and garnish, if desired, with shaved Parmesan cheese. Serves 6

Veal with Prosciutto & Spinach Filling

1-1/2 lbs. boneless veal top round steak
2 ounces thinly sliced prosciutto or imported boiled ham
8 to 12 spinach leaves
1/2 cup grated fresh Parmesan cheese
3 eggs
Salt and ground black pepper to taste
1/4 cup Bertolli Classico Olive Oil
1/2 cup dry white wine or chicken broth
1 clove garlic, finely chopped
1 cup chicken broth

With knife parallel to cutting board, slice horizontally through veal, stopping 1-inch from opposite edge. Open veal and pound 1/2-inch thick. Evenly top with prosciutto, spinach and cheese, leaving 1-inch border; set aside.

In small bowl, lightly beat eggs, salt and pepper. In 8-inch nonstick skillet, heat 1 teaspoon Olive Oil over medium-high heat and add 1/2 of the egg mixture. With spatula, lift set edges of omelet, tilting pan to allow uncooked mixture to flow to bottom. With spatula, fold omelet and cook until set. Remove omelet from skillet and arrange on veal. Repeat with remaining egg mixture. Roll up veal and secure with string.

In 6-quart Dutch oven or stockpot, heat remaining Olive Oil over medium-high heat and brown veal on all sides. Stir in wine and garlic. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until veal is done.

Remove veal to cutting board and cover with aluminum foil. In same Dutch oven, add broth and boil 3 minutes, scraping up brown bits from bottom of pan. To serve, slice veal and serve with pan juices. Serves 4

Shells & Chick Peas Marinara

1/4 lb. pancetta or bacon
2 cloves garlic, finely chopped
1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1 can (19 oz.) chick peas or garbanzos, rinsed and drained
1/2 cup chicken broth
1/4 tsp. ground black pepper
8 ounces medium shell pasta, cooked and drained
3 tbsp. chopped fresh parsley or basil leaves (optional)

In 12-inch skillet, brown pancetta over medium-high heat, stirring occasionally, about 2 minutes. Add garlic and cook 30 seconds. Add Sauce, chick peas, broth and pepper. Bring to a boil over high heat.

Reduce heat to low and simmer covered 5 minutes. Toss hot sauce with shells and garnish with parsley. Sprinkle, if desired, with freshly grated Parmesan cheese. Serves 4

Jambalaya

2 tbsp. vegetable oil
4 boneless, skinless chicken thighs (about 12 oz.), cut into 3/4-inch chunks*
8 ounces uncooked medium shrimp, peeled and deveined
1 clove garlic, finely chopped
1/4 tsp. crushed red pepper flakes
1 medium onion, chopped
1 cup Bertolli Tomato & Basil Sauce
1 cup chicken broth
2 tbsp. dry white wine (optional)
1/4 tsp. ground cumin (optional)
1/4 tsp. dried oregano leaves, crushed
1 cup frozen green peas, partially thawed
3 cups hot cooked rice

In 12-inch skillet, heat 1 tablespoon oil over medium-high heat and lightly brown chicken 3 minutes. Add shrimp, garlic and red pepper flakes and cook 2 minutes or until shrimp turn pink. Remove chicken mixture and set aside.

In same skillet, heat remaining 1 tablespoon oil over medium heat and cook onion 3 minutes or until tender. Stir in Sauce, broth, wine, cumin and oregano. Reduce heat to low and simmer covered 8 minutes. Return chicken mixture to skillet and stir in peas. Bring to a boil over high heat. Reduce heat to medium and cook 1 minute or until peas are tender. Serve with hot rice.

Substitution: Use 2 boneless, skinless chicken breast halves (about 12 oz.), cut into 3/4-inch chunks instead of chicken thighs. Serves 4

Fresh Corn with Garlic

1/4 cup Bertolli Classico Olive Oil
2 tbsp. soy sauce
1 tsp. grated lemon peel
1 clove garlic, finely chopped
Freshly ground black pepper
4 ears corn, halved

In large bowl, combine all ingredients except corn. Add corn and toss to coat. Wrap each ear in aluminum foil. Grill, turning occasionally, 15 minutes or until corn is tender and golden. Serves 4

Vodka Primavera

1 tbsp. Bertolli Classico Olive Oil
2 cloves garlic, finely chopped
3 cups assorted cut-up fresh vegetables (zucchini, yellow squash, broccoli, bell peppers, carrots, asparagus and/or mushrooms)
1 jar Bertolli Vodka Sauce made with Fresh Cream
1/4 cup grated Parmesan cheese
1 box (16 oz.) linguine, cooked and drained

In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook garlic 30 seconds. Add vegetables and cook, stirring occasionally, 4 minutes or until vegetables are crisp tender. Stir in Sauce and bring to a boil over high heat.

Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in cheese. Toss with hot linguine and serve, if desired, with chopped fresh basil and additional cheese. Serves 6

Penne with Caramelized Onion & Tomato Sauce

1 tbsp. I Can't Believe It's Not Butter!® Spread
2 large onions, thinly sliced
2 tbsp. balsamic vinegar
1 jar Bertolli Tomato & Basil Sauce
8 ounces penne pasta, cooked and drained

In 10-inch skillet, melt Spread over low heat and cook onions, covered, stirring occasionally, 15 minutes or until very tender. Remove cover and cook over medium heat, stirring frequently, 5 minutes or until golden brown. Stir in vinegar and simmer, stirring occasionally, 3 minutes. Stir in Sauce; heat through. Serve over hot penne. Serves 8

Savory Veal Stew with Orzo

2 tbsp. vegetable oil
1-1/2 lbs. veal stew meat, cut into 1-inch pieces
1 medium onion, chopped
2 medium carrots, halved lengthwise and sliced
1 small green bell pepper, chopped
1 medium zucchini, quartered and sliced
2 cloves garlic, finely chopped
1 large baking potato, peeled and diced
1 cup canned chick peas or garbanzo beans, rinsed and drained
1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1/2 cup beef broth
1 tsp. dried basil leaves, crushed
8 ounces orzo pasta, cooked and drained

In 5-quart saucepot or Dutch oven, heat oil over medium-high heat and brown veal. Season, if desired, with salt and ground black pepper. With slotted spoon, remove veal from skillet and set aside.

In same saucepot, cook onion, carrots, green pepper, zucchini and garlic, stirring occasionally, 2 minutes or until vegetables are tender. Add potato, chick peas, Sauce, broth and basil. Bring to a boil over high heat.

Reduce heat to low, then return veal to saucepot. Simmer covered, stirring occasionally, 2 hours or until veal is tender. Serve over hot orzo. Serves 4

Vodka Portobello Lasagna

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
2 cups shredded mozzarella cheese (about 8 oz.)
1 cup crumbled feta cheese
1 egg, slightly beaten
1 jar Bertolli Vodka Sauce made with Fresh Cream
12 lasagna noodles, cooked and drained
8 ounces portobello mushrooms, sliced 1/4-inch thick

Preheat oven to 375°. In medium bowl, combine spinach, 1-1/4 cup mozzarella cheese, feta cheese and egg; set aside. In 13 x 9-inch baking dish, spread 1/2 cup Sauce. Layer 4 lasagna noodles, 1/2 of the spinach mixture, 1/2 of the mushrooms and 1/2 cup Sauce. Repeat, starting and ending with noodles. Top with remaining Sauce.

Cover tightly with aluminum foil and bake 25 minutes. Remove foil and sprinkle with remaining mozzarella cheese. Bake uncovered 15 minutes or until cheese is melted. Let stand 10 minutes before serving. Serves 8

Savory Spinach & Polenta

2 tsp. vegetable oil
2 cloves garlic, finely chopped
1 package (10 oz.) fresh spinach leaves, trimmed, rinsed and patted dry
1 jar Bertolli Five Cheese with Asiago & Fontina Cheeses Sauce
1/4 tsp. ground black pepper
Quick Polenta (optional)

In 12-inch nonstick skillet, heat oil over medium heat and cook garlic 30 seconds. Add spinach and cook until wilted, about 2 minutes. Stir in Sauce and pepper and simmer, stirring occasionally, 5 minutes. Serve over Quick Polenta.

Quick Polenta - In medium saucepan, bring 3 cups water, 1 cup yellow cornmeal, 2 teaspoons butter and 1/2 teaspoon salt to a boil over high heat. Reduce heat to medium and continue cooking, stirring frequently with wire whisk, 5 minutes. Stir in 1/3 cup grated Parmesan cheese and cook 1 minute. Pour into 8-inch square pan and let cool. Cut into 4 squares. Serves 4

Oven-Baked Chicken Provencale

2-1/2- to 3-lb. chicken, cut into serving pieces
2 medium zucchini, cut into 1-1/2-inch pieces
1 large onion, cut into wedges
2 tbsp. Bertolli Classico Olive Oil
1 jar Bertolli Tomato & Basil Sauce

Preheat oven to 450°. In roasting pan or broiler pan, without the rack, arrange chicken and vegetables. Drizzle with Olive Oil and season, if desired, with salt and ground black pepper. Roast 20 minutes. Pour Sauce over chicken and vegetables. Roast an additional 10 minutes or until chicken is thoroughly cooked.

Remove chicken to serving platter. Toss sauce and vegetables, then spoon over chicken. Serve, if desired, with hot cooked pasta. Serves 4

Savory Italian Sausage Sandwiches

1 lb. hot or sweet Italian sausage links, sliced
1/2 cup fresh or canned sliced mushrooms
1 small onion, sliced
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1 loaf Italian or French bread (about 16 in. long), cut into 4 pieces

In 12-inch skillet, brown sausage over medium-high heat. Stir in mushrooms, onion and spinach and cook, stirring occasionally, 5 minutes or until sausage is done.

Stir in Sauce; heat through. For each sandwich, split Italian bread and evenly spoon in sausage mixture. Sprinkle, if desired, with crushed red pepper flakes. Makes 4 sandwiches

Penne with Eggplant Sauce

2 tbsp. Bertolli Classico Olive Oil
1 medium onion, chopped
1/2 tsp. dried sage leaves, crushed (optional)
1/2 tsp. salt
1/4 tsp. ground black pepper
1 medium eggplant, peeled and cut into 1/2-inch cubes (about 3 cups)
1/4 cup dry red wine or beef broth
1 jar Bertolli Tomato & Basil Sauce
8 ounces penne pasta, cooked and drained

In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium-high heat and cook onion, sage, salt and pepper, stirring occasionally, 2 minutes or until onion is tender. Stir in remaining 1 tablespoon Olive Oil and eggplant and cook 3 minutes or until eggplant is almost tender.

Stir in wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 6 minutes or until eggplant is very tender. Serve over hot penne and garnish, if desired, with grated Parmesan cheese. Serves 4

Savory Chicken in Puff Pastry Shells

1 package (10 oz.) frozen puff pastry shells, thawed according to package directions
1 tbsp. Bertolli Classico Olive Oil
1 medium onion, chopped
2 tbsp. chopped, drained sun-dried tomatoes packed in oil
1/4 cup dry white wine or chicken broth
1 jar Bertolli Creamy Garlic Alfredo Sauce
2 cups cut-up cooked chicken

Bake puff pastry shells according to package directions. Meanwhile, in 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook onion and tomatoes, stirring occasionally, 3 minutes or until onion is tender.

Stir in wine and cook 1 minute. Stir in Sauce and chicken; heat through. To serve, spoon chicken mixture into pastry shells and garnish, if desired, with chopped fresh basil. Serves 6

Lasagna with Creamy Pink Sauce

2 containers (15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
2 eggs
1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1 jar Bertolli Creamy Alfredo Sauce
12 lasagna noodles, cooked and drained

Preheat oven to 375°. In large bowl, combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs; set aside. In medium bowl, combine Sauces.

In 13 x 9-inch baking dish, spread 1 cup sauce mixture. Layer 4 lasagna noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining 1/4 cup Parmesan cheese.

Cover with aluminum foil and bake 50 minutes. Remove foil and bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving. Serves 8

Savory Bacon-Tomato Sauce Over Fettuccine

4 slices bacon
2 medium onions, thinly sliced
2 cloves garlic, finely chopped
1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
2 tbsp. heavy or whipping cream
1/8 tsp. crushed red pepper flakes
1/8 tsp. ground black pepper
1 package (12 oz.) fettuccine, cooked and drained

In 12-inch skillet, cook bacon until crisp; remove and crumble. Reserve drippings. Add onions and garlic to reserved drippings and cook over medium heat, stirring occasionally, until onions are tender about 6 minutes.

Stir in Sauce, cream, red pepper flakes, pepper and crumbled bacon; heat through. To serve, toss sauce with hot fettuccine. Sprinkle, if desired, with grated Parmesan cheese. Serves 6

Sauteed Chicken in Vodka Sauce

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 tbsp. Bertolli Classico Olive Oil
1 small onion, chopped
1 clove clove garlic, finely chopped
1/4 cup vodka or chicken broth
1 jar Bertolli Tomato & Basil Sauce
2/3 cup heavy or whipping cream
1 tbsp. loosely packed fresh basil leaves, cut in strips (optional)

Season chicken, if desired, with salt and ground black pepper. In 12-inch skillet, heat oil over medium-high heat and brown chicken. Remove chicken and set aside.

In same skillet, cook onion and garlic, stirring occasionally, 2 minutes or until onion is tender. Stir in vodka and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet.

Simmer covered 3 minutes or until chicken is thoroughly cooked. Remove chicken to serving platter and keep warm. Stir in cream and simmer 1 minute or until heated through. Serve, if desired, with hot cooked pasta and garnish with basil. Serves 4

Penne with Shrimp & Spring Vegetables

1 box (16 oz.) penne pasta
1 lb. uncooked medium shrimp, peeled and deveined
1 lb. pencil asparagus tips, sliced diagonally
1/2 cup cut-up zucchini
1/4 cup Bertolli Classico Olive Oil
1 large onion, finely chopped
1 clove garlic, finely chopped
1/2 cup quartered white mushrooms
1/3 cup dry white wine
1 small tomato, chopped
1/8 tsp. crushed red pepper flakes
1/2 cup chicken broth
2 tsp. salt
1 cup grated Parmigiano-Reggiano cheese
1 cup chopped flat-leaf parsley

In 6-quart saucepot, cook penne according to package directions adding shrimp, asparagus and zucchini during last 2 minutes of cook time.

Meanwhile, in deep 12-inch skillet, heat Olive Oil over medium-high heat and cook onion and cook, stirring occasionally, 3 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Add mushrooms and cook, stirring occasionally, 6 minutes or until mushrooms are tender.

Stir in wine, tomato and red pepper flakes and cook until wine is almost evaporated. Stir in broth and bring to a simmer. Stir in penne mixture, salt, cheese and parsley. Serves 6