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Peppino’s Spaghetti with Tomato Sauce & Peas
- 1 jar Gargano & Co. Classic Tomato Sauce
- 1 LB of Spaghetti
- Parmesan Cheese
- Fresh Basil
- 1 cup frozen baby peas
Fill a large pot 3/4 full with cold water, add 1/4 of cup of salt and bring to a boil. Add 1lb of spaghetti and stir occasionally. Cook until ‘al dente’. Pour jar of Classic Tomato sauce in sauce pan along with peas and heat. Drain the pasta in a colander, reserving a 1/2 cup of the pasta water. Put the spaghetti back into the large pot, add the tomato sauce and pasta water. Cook over medium high heat for 1 minute or until pasta and sauce come together. Divide in 4 plates and top with fresh basil or parmesan cheese to garnish. Serve immediately and enjoy!
Peppino’s Easy Chicken Cacciatore
- Gargano & Co. Cacciatore Simmer Sauce (1 16oz Jar)
- Bone in chicken pieces for four (32 oz.)
- Extra Virgin Olive Oil
- Black pepper
- Sea Salt
Remove excess fat from the chicken, dry it with paper towel, leave skin attached and coat very lightly with flour. Put one tablespoon of olive oil in a sauté pan and set on medium flame, as the oil bubbles lightly add the chicken to the pan, skin down, sprinkle with salt and pepper, cook for five minutes or until golden brown, turn the pieces upside down and cook for 5 minutes, sprinkle with salt and pepper. If necessary, remove from the pan, toss any remaining oil from the pan and wipe the pan with paper towels, put the chicken back in the pan, add the jar of Cacciatore Simmer Sauce and bring to a boil, lower the flame and cover to simmer for ten minutes. Serves 4. Enjoy!