Spinelli’s Puttanesca Tortellini with chicken, fresh spinach and pecorino cheese
Serves 4-6 Ingredients: 1 (16-ounce) package of Tortellini 4-6 cooked chicken breasts (prepared and cooked to your liking) 1 jar of Spinelli’s Puttanesca sauce 2 cups (packed) of chopped spinach 1 cup Pecorino Romano cheese Preparation: Cook tortellini according to package instructions. Cut the cooked chicken into strips. Heat 1 jar of Puttanesca over medium heat in a large sauce pan. Add the cooked chicken and spinach. Stir and let cook for 5 more minutes. Strain the tortellini and add to the saucepan. Stir in the cup of pecorino cheese gently as the tortellini become very fragile. Let cook on very low heat for 5 minutes then serve directly from pan....
Read MoreFresh Cod Alla Puttenesca
Serves 4-6 Ingredients: 4-6 (3 ounce) cod fillets Salt and pepper to taste Olive Oil 1 Jar of Spinelli’s Puttanesca sauce Preparation: Preheat oven to 350 degrees. Spray the bottom of a cooking dish with non-stick spray. Place the cod fillets in the dish and drizzle about 2 teaspoons of olive oil on each fillet. Then, season the fish with salt and pepper. Spoon Puttanesca over the fillets until nicely covered. Place pan in the oven for 10-12 minutes. Take out of oven and spoon more of the warmed Puttanesca sauce over the cooked cod fillets . Eat warm and accompany this dish with your favorite vegetable or side dish. We recommend...
Read MoreEggplant Caponata
Serves 4-6 5 tablespoons olive oil 1 medium eggplant, peeled, cut into 1/2-inch cubes tossed with olive oil seasoned with salt and pepper and roasted in a 400 degree oven for 15 min 1/2 medium onion, diced small 1 jar of Spinelli’s Puttanesca di Napoli sauce 3 tablespoons balsamic vinegar 1/3 cup chopped Italian parsley 1/3 cup chopped basil ¼ tsp of Black pepper 1 teaspoon salt Preparation: Heat Spinelli’s Puttanesca in a large pot on medium to low heat. Add cooked eggplant and onion. Cook for about 15 minutes. Add balsamic vinegar. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Add chopped Italian Parsley and season to taste with salt and pepper. Garnish with fresh basil and serve warm or at room temperature. (Caponata can be made ahead. Cover and chill.) Can be served over toasted baguette as an appetizer or as side dish to chicken or...
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