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Recipes

Extra Fast Pasta Puttanesca

Extra Fast Pasta Puttanesca

Serves 4 to 6

Ingredients:

  • 1 jar Monte Bene Spicy Marinara pasta sauce
  • 1 lb. spaghetti pasta
  • ½ cup pitted Kalamata olives
  • 2 tbsp. capers, drained
  • 2 tsp. anchovy paste
  • 2 tsp. dried oregano
  • 1/3 cup Pecorino Romano cheese

Preparation:

Cook pasta al dente, drain, and set aside. Take ½ cup of Monte Bene Spicy Marinara pasta sauce and add it to the noodles, coating to prevent sticking. In a medium saute pan, combine remaining pasta sauce, Kalamata olives, capers and anchovy paste. Bring to a quick simmer, stirring continually (about 5 to 10 minutes). Add dried oregano and allow to simmer for a few more minutes. Plate pasta and add remaining sauce. Top with Pecorino Romano cheese and extra olives as desired.

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Spaghetti and Homemade Meatballs

Spaghetti and Homemade Meatballs

Serves 4 to 6

Ingredients: 

  • 1 1/4 lbs. ground beef
  • 1 lb. imported spaghetti noodles
  • 1 jar Monte Bene pasta sauce (any flavor)
  • 1/2 cup unseasoned bread crumbs
  • 2 eggs
  • 2 cloves garlic
  • 1/4 cup pecorino Romano cheese, grated
  • 1 tsp. salt
  • Pepper to taste
  • Basil leaves, sliced

Preparation:

Preheat oven to 450. Cook pasta al dente, drain, and set aside. Mix 1/2 cup of heated Monte Bene pasta sauce into spaghetti to prevent the pasta from sticking. In a large bowl, mix ground beef, bread crumbs, eggs, garlic, cheese, salt, and pepper. Make meat into 1 1/2" balls and place in a baking dish. Add 1/8" film of water to baking dish to keep meatballs moist. Bake for 12-15 minutes. When meatballs are done, plate the pasta, top with meatballs, and spread remaining pasta sauce evenly. Top with extra pecorino Romano cheese and basil as desired.

 Try different Monte Bene pasta sauce flavors to mix up this classic dish!

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Fettuccini Alla Vodka with Shrimp and Arugula

Fettuccini Alla Vodka with Shrimp and Arugula

Serves 4 to 6

Ingredients

  • 1 1/2 lbs. medium sized shrimp, deveined
  • 1 jar Monte Bene Vodka pasta sauce
  • 1 lb. fettuccini
  • 2 cups fresh baby arugula leaves
  • 1/4 cup Pecorino Romano cheese, grated
  • Basil leaves, shredded

Preparation:

Cook pasta al dente, drain, and set aside. Stir 1/2 cup of heated sauce into fettuccini to prevent pasta from sticking. In a medium sauté pan, sear shrimp for 3 minutes on each side over medium heat. Cover sauté pan for 3 to 5 minutes until the shrimp are fully cooked. In a large sauce pan, heat Monte Bene Vodka pasta sauce for 3 to 5 minutes. Plate pasta and toss with baby arugula leaves. Spread remaining sauce on pasta and top with cooked shrimp. Top with Pecorino Romano cheese and basil, then serve.

The perfect recipe for a light and fresh weekend dinner.

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Penne Bolognese

Penne Bolognese

Serves 4 to 6

Ingredients:

  • 1 jar Monte Bene Garlic Marinara pasta sauce
  • 1 lb. penne
  • 1 lb. ground beef
  • ½ cup Pecorino Romano cheese, grated
  • 2 tbsp. unsalted butter
  • 1 tsp. salt

Preparation: 

Cook penne al dente, drain, and set aside. In a skillet, brown the ground beef on medium-high until cooked thoroughly, stirring to granulate meat. Drain the excess oil and then stir in salt. Add Monte Bene Garlic Marinara pasta sauce and butter. Bring to a simmer on medium heat, stirring constantly to mix in the butter (approximately 2 minutes). Stir 1/2 cup of sauce mixture into spaghetti to prevent the pasta from sticking. Simmer the sauce mixture for an additional 2 minutes. Plate the spaghetti and top evenly with sauce. Sprinkle with Pecorino Romano and serve.

A quick, easy, and tasty recipe for families on the go. 

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