Villa Bertolli

Fast Farfalle with Sun-Dried Tomatoes & Arugula

4 tbsp Bertolli Classico Olive Oil
1 small onion, chopped
1 large clove garlic, finely chopped
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup chopped, drained sun-dried tomatoes packed in oil
1/4 cup dry white wine or chicken broth
1 cup chicken broth
4 cups arugula or baby spinach leaves, coarsely chopped
8 oz. farfalle (bow tie) pasta, cooked and drained
1/3 cup PLUS 2 tbsp freshly grated Parmesan cheese

In 12-inch nonstick skillet, heat 2 tablespoons Olive Oil over medium-high heat and cook onion, garlic, salt and pepper, stirring occasionally, 1 minute or until onion is tender. Stir in tomatoes and wine.

Bring to a boil over high heat and cook, stirring occasionally, 1 minute. Reduce heat to medium and stir in broth and arugula. Cook until arugula is wilted, about 1 minute. Remove from heat and stir in hot farfalle, 1/3 cup cheese and remaining 2 tablespoons Olive Oil. Serve sprinkled with remaining 2 tablespoons cheese. Serves 4

Easy Linguine with Red Clam Sauce

1 tbsp Bertolli Classico Olive Oil
1 clove garlic, finely chopped
2 cans (10 oz. ea.) chopped clams, drained (reserve 1/4 cup liquid)
1/4 cup dry white wine or chicken broth
1 jar Bertolli Olive Oil & Garlic Sauce
1/4 tsp. crushed red pepper flakes
2 tbsp finely chopped fresh parsley (optional)
8 ounces linguine or spaghetti, cooked and drained

In 12-inch skillet, heat Olive Oil over medium-high heat and cook garlic 30 seconds. Stir in clams, reserved liquid and wine. Bring to a boil over high heat. Cook 5 minutes or until liquid is reduced slightly.

Stir in Sauce and red pepper flakes; return to a boil. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in parsley and serve over hot linguine. Serves 4

Creamy Shrimp Alfredo with Tomato & Basil

2 tbsp Bertolli Classico Olive Oil
1 medium onion, finely chopped
1 rib celery, finely chopped
1 medium red bell pepper, chopped
2 cloves garlic, finely chopped
1 can (13-3/4 oz.) low sodium chicken broth
1 jar Bertolli Tomato & Basil Sauce
1 jar Bertolli Creamy Alfredo Sauce
1 lb. uncooked fresh or frozen medium shrimp, peeled and deveined
Hot pepper sauce to taste
1 box (16 oz.) fettuccine, cooked and drained

Heat Olive Oil in deep 12-inch skillet over medium-high heat and cook onion, celery, red pepper and garlic 5 minutes or until vegetables are tender. Stir in broth and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes.

Stir in Sauces. Simmer, stirring occasionally, 15 minutes. Stir in shrimp and cook, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in hot pepper sauce. Serve shrimp mixture over hot fettuccine. Serves 8

Easy Chicken Curry

1 lb. boneless, skinless chicken breasts, cut into thin strips
3 tbsp vegetable oil
1 medium onion, cut into thin wedges
1 tbsp hot or mild curry powder
1 jar Bertolli Tomato & Basil Sauce
1/2 cup heavy or whipping cream

Season chicken, if desired, with salt and ground black pepper. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat and cook chicken, stirring frequently, 6 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.

In same skillet, heat remaining 2 tablespoons oil over medium-high heat and cook onion, stirring frequently, 5 minutes or until golden. Stir in curry and Sauce. Return chicken to skillet and simmer, stirring occasionally, 10 minutes. Stir in cream and cook 2 minutes or until heated through. Serve, if desired, with hot cooked rice. Serves 4

Creamy Roasted Red Pepper Sauce with Pasta

1 jar (7 oz.) roasted red peppers, drained
1 jar Bertolli Creamy Alfredo Sauce
1/4 cup dry sherry or dry white wine
Hot pepper sauce to taste (optional)
1 box (16 oz.) bow tie pasta, cooked and drained
3 tbsp finely chopped fresh basil leaves

In blender or food processor, puree red peppers. In 2-quart saucepan, combine pureed peppers, Sauce, sherry and hot pepper sauce. Cook over medium heat, stirring occasionally, 10 minutes. To serve, toss hot bow ties with sauce, then sprinkle with basil. Serves 6

Creamy Shrimp & Asparagus Risotto

1 jar Bertolli Creamy Alfredo Sauce
4 cups chicken broth
1 lb. uncooked medium shrimp, peeled and deveined
2 tbsp Bertolli Classico Olive Oil
1 small shallot or onion, chopped
3 tbsp sun-dried tomatoes packed in oil, drained and chopped
1 cup arborio rice
8 ounces asparagus, cut into 1-inch pieces
2 tbsp lemon juice
1/2 tsp. grated lemon peel

In medium saucepan, bring Sauce and broth just to a boil; keep warm. Season shrimp, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium heat and cook shrimp, stirring occasionally, 2 minutes or until shrimp are almost pink. Remove shrimp and set aside.

In same skillet, heat remaining 1 tablespoon Olive Oil over medium heat and cook shallot and tomatoes, stirring frequently, 3 minutes or until vegetables are softened. Add rice and cook, stirring occasionally, 2 minutes. Slowly add 1/2 cup sauce mixture, stirring constantly, 2 minutes or until liquid is absorbed.

Continue adding sauce mixture,1/2 cup at a time, stirring frequently, reserving 1-1/2 cups. Add asparagus, then continue adding sauce mixture, 1/2 cup at a time, until liquid is absorbed and rice is just tender.

Stir in shrimp, lemon juice and lemon peel and cook 1 minute or until shrimp turn pink. Garnish, if desired, with chopped fresh parsley. Serve immediately. Serves 4

Fettuccine Con Pollo

1 lb. boneless, skinless chicken breasts, cut into thin strips
1 tbsp Bertolli Classico Olive Oil
1 small onion, thinly sliced
2 cloves garlic, chopped
1 jar Bertolli Creamy Alfredo Sauce
1/2 cup chicken broth
2 tbsp finely chopped fresh basil leaves (optional)
1 box (16 oz.) fettuccine, cooked and drained

Season chicken, if desired, with salt and ground black pepper. Heat Olive Oil in 12-inch skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.

Add onion to same skillet and cook, stirring occasionally, 4 minutes or until golden. Add garlic and cook 30 seconds. Stir in Sauce and broth. Reduce heat to low and simmer covered 5 minutes. Stir in basil. To serve, toss hot fettuccine with sauce in large bowl, then top with chicken. Serves 4

Fettuccine with Vodka Cream Sauce

1/4 cup I Can't Believe It's Not Butter Spread
2 cloves garlic, finely chopped
2/3 cup Bertolli Tomato & Basil Sauce
1/4 cup vodka or chicken broth
1 pint heavy or whipping cream
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tbsp chopped fresh parsley (optional)
1 lb. fettuccine, cooked and drained
1/2 cup grated Parmesan cheese

In 3-quart saucepan, melt Spread over low heat and cook garlic, stirring occasionally, 1 minute. Stir in Sauce and simmer 2 minutes. Stir in vodka and simmer 2 minutes. Stir in cream, salt and pepper and bring to a boil over medium heat. Continue cooking, stirring frequently, 10 minutes or until slightly thickened. Stir in parsley. Pour sauce over hot fettuccine and sprinkle with cheese. Serves 4

Fettuccine with Broccoli Carbonara

4 slices lean bacon, chopped (about 1/4 lb.)
1 medium onion, chopped
2 cloves garlic, finely chopped
1 jar Bertolli Creamy Alfredo Sauce
1 package (12 oz.) fettuccine, uncooked
3 cups fresh broccoli florets

In 2-qt. saucepan, cook bacon until crisp; drain. Add onion and garlic and cook over medium heat, stirring occasionally, until onion is tender. Stir in Sauce and simmer over low heat until heated through.

Meanwhile, cook pasta according to package directions, adding broccoli during last 3 minutes of cooking; drain. Toss with hot sauce. Serve, if desired, with grated Parmesan cheese. Serves 6

Mediterranean Chicken

4 chicken legs with thighs (about 1-1/2 lbs.)
Salt and ground black pepper
3 tbsp. Bertolli Extra Virgin Olive Oil
1 medium onion, chopped
1 tbsp. chopped fresh rosemary or 1 tsp. dried rosemary leaves
2 cloves garlic, finely chopped
1/4 cup dry white wine
1 medium yellow bell pepper, diced
1 cup cherry tomatoes, halved

Season chicken with salt and ground black pepper. In 12-inch skillet, heat Olive Oil over medium-high heat and brown chicken, about 10 minutes. Remove chicken and set aside.

In same skillet, add onion and rosemary and cook 2 minutes or until onion softens. Add garlic and cook 30 seconds. Add wine. Bring to a boil over high heat, scraping brown bits from bottom of skillet. Reduce heat and simmer 3 minutes or until liquid is reduced by 1/3. Return chicken to skillet.

Add yellow pepper and bring to boil over high heat. Reduce heat to low and simmer covered 15 minutes. Stir in tomatoes and cook covered an additional 5 minutes or until chicken is thoroughly cooked. Season, if desired, with additional salt and ground black pepper and garnish with additional fresh rosemary. Serves 4

Italian Chicken Cutlets

1/2 cup Italian seasoned dry bread crumbs
2 tbsp. grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 egg, slightly beaten
1 tbsp. Bertolli Classico Olive Oil
1 jar Bertolli Tomato & Basil Sauce, heated
1/2 cup shredded mozzarella cheese (about 2 oz.)

In shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then bread crumb mixture. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook chicken, turning once, 12 minutes or until chicken is thoroughly cooked. To serve, arrange chicken on serving platter. Spoon sauce over chicken, then sprinkle with mozzarella cheese. Serves 4

Marinated Flank Steak

1/2 cup Bertolli Classico Olive Oil
1/4 cup red wine vinegar
1/4 cup soy sauce
2 tbsp. chopped onion
1 clove garlic, finely chopped
1 tbsp. grated fresh ginger or 1 teaspoon ground ginger
2 lb. boneless flank sirloin or top round steak

In small bowl, combine all ingredients except steak. In nonaluminum baking dish or plastic bag, pour 1/2 cup marinade over steak. Cover and marinate in refrigerator up to 6 hours.

Remove steak from marinade, discarding marinade. Grill or broil steak, turning once and brushing frequently with remaining marinade, until steak is desired doneness. Serves 8

Roasted Hens with Sweet Carrots

2 Cornish hens (1 to 1-1/2 lbs. ea.), halved
1 package (16 oz.) fresh baby carrots
3 tbsp. honey
2 tbsp. lemon juice
1 tbsp. Bertolli Extra Virgin Olive Oil
1/2 tsp. salt
1/8 tsp. ground black pepper

Preheat oven to 425°. In broiler pan, without rack, arrange hens. Add carrots around hens; set aside. In small bowl, blend remaining ingredients; brush and pour over hens and carrots.

Roast 20 minutes. Stir carrots and baste hens. Roast an additional 10 minutes or until meat thermometer inserted in thickest part of the thigh reaches 180°. Remove hens and, if needed, cover carrots with aluminum foil and continue roasting until carrots are tender. Serves 4

Italian Chicken Rollatini

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded 1/4-inch-thick
1 cup shredded mozzarella cheese (about 4 oz.)
4 slices bacon, crisp-cooked and crumbled
1 egg, slightly beaten
1/2 cup Italian seasoned dry bread crumbs
2 tbsp. vegetable oil
1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1 cup chicken broth
8 ounces linguine or spaghetti, cooked and drained

Evenly top each chicken breast half with cheese and bacon. Roll up and secure with wooden toothpicks. Dip chicken in egg, then bread crumbs.

In 12-inch nonstick skillet, heat oil over medium heat and brown chicken, turning occasionally. Stir in Sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes. To serve, arrange chicken and sauce over hot linguine. Garnish, if desired, with chopped fresh basil or parsley. Serves 4

Pasta Pomodoro with Lentils

4 cups water
1/2 cup dried lentils
1 jar Bertolli Tomato & Basil Sauce
8 ounces penne or ziti pasta, cooked and drained
1/2 cup shredded part-skim or smoked mozzarella cheese (about 2 oz.)

In 2-quart saucepan, bring water to a boil over high heat. Stir in lentils. Reduce heat to low and simmer covered, stirring occasionally, 35 minutes or until lentils are tender; drain lentils and set aside.

In same saucepan, bring Sauce to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. To serve, toss hot penne with sauce mixture, then top with cheese. Serves 6

Pasta Tuscana

2 tbsp. vegetable oil
1 package (10 oz.) mushrooms, sliced
1 medium onion, sliced
1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1/4 tsp. crushed red pepper flakes
1 can (19 oz.) cannellini or white kidney beans, rinsed and drained
8 ounces penne or ziti pasta, uncooked
Chopped fresh parsley (optional)

In 12-inch skillet, heat oil over medium heat and cook mushrooms and onion, stirring occasionally, 3 minutes or until onion is tender. Stir in Sauce and red pepper flakes. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes. Add beans; heat through.

Meanwhile, cook pasta according to package directions; drain. Spoon pasta sauce over hot penne. Garnish, if desired, with parsley and serve with grated Parmesan cheese. Serves 4

Roast Chicken with Italian Vegetables

4 bone-in chicken breast halves (about 1-1/2 lbs.)
3 tbsp. vegetable oil
1 small eggplant, peeled and cubed (about 1 lb.)
1 tbsp. chopped garlic
1 large head escarole, chopped
1 jar Bertolli Five Cheese with Asiago & Fontina Cheeses Sauce

Preheat oven to 425°. Season chicken, if desired, with salt and pepper. In broiler pan, without the rack, arrange chicken. Roast 35 minutes or until chicken is thoroughly cooked.

Meanwhile, in 12-inch skillet, heat oil over medium heat and cook eggplant, stirring occasionally, 5 minutes. Add garlic and cook 30 seconds. Add escarole and cook covered, stirring occasionally, 5 minutes or until escarole is wilted.

Stir in Sauce and cook 5 minutes or until vegetables are tender. With slotted spoon, remove vegetables to large serving platter, then top with chicken. Serve, if desired, with hot cooked pasta or rice. Serves 4

Roasted Scallops with Tomato Salsa

2 large tomatoes, seeded and chopped
6 kalamata or oil-cured olives, pitted and sliced
4 tbsp. Bertolli Extra Virgin Olive Oil
1 tbsp. finely chopped basil or oregano leaves or 1/2 tsp. dried basil or oregano leaves, crushed
2 tsp. balsamic vinegar
1 clove garlic, finely chopped
1/4 tsp. salt
1/4 tsp. ground black pepper
1 lb. sea scallops, rinsed & patted dry

In medium bowl, combine tomatoes, olives, 2 tablespoons Olive Oil, basil, vinegar, garlic, 1/8 teaspoon salt and 1/8 teaspoon pepper. Let stand 10 minutes.

Meanwhile, preheat oven to 450°. In another medium bowl, toss scallops with remaining 2 tablespoons Olive Oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. In shallow roasting pan or jelly-roll pan, arrange scallops. Roast 10 minutes or until scallops turn opaque. Serve tomato salsa with hot scallops. Serves 6

Panzanella Salad

3 tbsp. Bertolli Extra Virgin Olive Oil
3 tbsp. red wine vinegar
1 lb. cut-up cooked chicken breasts (about 3 cups)
8 ounces whole grain Italian bread, cut into bite-size pieces
5 cups quartered cherry tomatoes
2 cups coarsely chopped arugula or baby spinach
1/2 cup chopped part-skim mozzarella cheese (about 2 oz.)
1/3 cup chopped roasted red peppers
1/4 cup chopped fresh basil leaves
1/4 tsp. salt

Combine Bertolli Extra Virgin Olive Oil with vinegar in large bowl. Add remaining ingredients and toss well. Garnish, if desired, with basil leaves. Serves 4

Roasted Vegetables Primavera

4 medium red bell peppers, cut into bite-size pieces
3 medium yellow squash and/or zucchini, cut into bite-size pieces
2 medium onions, cut into bite-size pieces
3 cloves garlic, peeled
3 tbsp. Bertolli Extra Virgin Olive Oil
1/4 cup fat free reduced sodium chicken broth
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
8 ounces whole grain penne pasta, cooked and drained
1/2 tsp. salt

Preheat oven to 425°. In large bowl, toss red peppers, squash, onions, garlic and Bertolli Extra Virgin Olive Oil. On two jelly-roll pans, arrange vegetables. Roast, stirring once, 40 minutes or until tender and golden.

Meanwhile, in 2-1/2-quart saucepan, bring broth to a boil over high heat. Add chicken and simmer 3 minutes or until chicken is thoroughly cooked. Drain chicken, reserving broth.

In large serving bowl, arrange vegetables, smashing garlic. Evenly pour reserved broth onto jelly-roll pans, scraping up browned bits from bottom of pan; pour over vegetables. Add chicken, penne and salt; toss to coat. Serves 4

Pasta with Broccoli Carbonara

4 slices lean bacon
1/2 cup chopped onion
1 clove garlic, finely chopped
1 jar Bertolli Creamy Alfredo Sauce
8 ounces mostaccioli or penne pasta
3 cups tiny fresh or frozen broccoli florets
Grated Parmesan cheese (optional)

In 10-inch nonstick skillet, cook bacon over medium-high until crisp; drain. Stir in onion and garlic and cook over medium heat, stirring occasionally, 3 minutes or until onion is tender. Stir in Sauce; heat through.

Meanwhile, cook pasta according to package directions, adding broccoli during last 2 minutes of cooking; drain. Toss hot mostaccioli mixture with hot sauce and sprinkle with cheese. Serves 4

Rosemary Garlic Rubbed Steak

2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary leaves
1-1/2 tsp. garlic salt
1/2 tsp. ground black pepper
1 lb. top sirloin steak
1 tbsp. Bertolli Classico Olive Oil

In small bowl, combine rosemary, garlic salt and pepper. Brush both sides of steak with Olive Oil, then sprinkle with herb mixture, pressing onto steak. Grill or broil steak, turning once, 10 minutes or until desired doneness. Serve, if desired, with honey glazed carrots and French fried potatoes. Serves 4

Mediterranean Lamb Shanks

1 lb. dry white lima beans, washed
1/2 cup all-purpose flour
2-1/2 tsp. salt
1/2 tsp. ground black pepper
6 lean lamb shanks
1/4 cup Bertolli Classico Olive Oil
2 tbsp. finely chopped garlic
2 cups chopped onion
2 cups chopped fennel
1 cup chopped carrot
1 cup dry white wine or beef broth
1 can (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) diced tomatoes
1 tbsp. chopped fresh rosemary

Preheat oven to 375°. In large stockpot, cover beans with water and bring to a boil over high heat 2 minutes. Remove from heat and let stand 30 minutes. Stir and remove skins. Cover and continue cooking 15 minutes; drain.

In large plastic bag, combine flour, 2 teaspoons salt and pepper over lamb. Close bag and shake. In 12-inch skillet, heat 2 tablespoons Olive Oil over medium-high heat and cook onion, fennel and carrot 6 minutes or until lightly browned. Remove and set aside.

In same skillet, heat remaining 1 tablespoon Olive Oil over medium-high heat and brown lamb, in two batches; drain. Remove lamb from skillet to large roasting pan. Stir in wine to skillet and bring to a boil over high heat 1 minute.

Stir in broth, tomatoes, vegetables and remaining 1/2 teaspoon salt. Continue to boil. Pour mixture over lamb. Stir in beans. Cover tightly with aluminum foil and bake 3 hours or until lamb is tender. Serves 6

Rotisserie Chicken with Orange & Pistachio

2-1/2- lb. rotisserie chicken, skin removed and chicken coarsely chopped (about 3-1/2 cups)
2 oranges, peeled and sectioned
1 tbsp. finely chopped red onion
1 tbsp. Bertolli Extra Virgin Olive Oil
1 tbsp. sherry wine vinegar
1/8 tsp. salt
Ground black pepper to taste
4 cups chopped romaine lettuce leaves
1/4 cup coarsely chopped and toasted pistachios

In large bowl, combine all ingredients except lettuce and pistachios. Let stand 5 to 10 minutes or refrigerate covered until ready to serve. Just before serving, add lettuce and pistachios and gently toss. Serves 4

Pasta with Chicken & Broccoli Rabe

1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1/2 tsp. salt
2 tbsp. Bertolli Extra Virgin Olive Oil
1 cup chopped red bell pepper
1 bunch broccoli rabe (about 1 lb.), trimmed and cut into bite-size pieces
3 cloves garlic, finely chopped
1-1/2 cups fat free reduced sodium chicken broth
8 ounces whole wheat rotini pasta, cooked and drained

Season chicken with 1/4 teaspoon salt and, if desired, black pepper. In 12-inch nonstick skillet, heat 1 tablespoon Bertolli Extra Virgin Olive Oil over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken and keep warm.

In same skillet, heat remaining 1 tablespoon Olive Oil and cook red pepper, stirring occasionally, 3 minutes or until almost tender. Add broccoli rabe and cook, stirring occasionally, 3 minutes or until slightly wilted.

Stir in garlic and remaining 1/4 teaspoon salt and cook 1 minute. Stir in broth and bring to a boil over high heat. Cook covered 3 minutes or until broccoli rabe is tender. Serve over hot rotini, then top with chicken. Serves 4