Victoria Pasta Recipes

Pasta's popularity began in the 18th century when mass production methods were developed in Naples, Italy. It became a staple of the American diet when pasta followed the wave of Italian immigrants here in the late 19th century.

During the 1980's restaurants began serving pasta in totally new and unique ways. Grocery stores and supermarkets started offering a dozen different shapes. Pasta's popularity continues to grow today as more and more people continue to discover and explore the versatility of this inexpensive, nutritious food.

VICTORIA Pasta Sauces, available in 10 different and delightful flavors, can always be counted on to turn your favorite cuts of pasta to an instantly delicious meal. VICTORIA packs a wonderful assortment of pickled and marinated vegetables, antipastos and appetizers that can be served as a side dish.

Peppers, Olive and Tomato Sauce
Serves 4
15 minutes preparation time

Ingredients:
1 tablespoon oil
1 tablespoon VICTORIA chopped garlic
1 onion, finely chopped
3/4 cup VICTORIA sweet red peppers
1 3/4 cups VICTORIA pasta sauce
1/2 cup VICTORIA calamata olives
2 teaspoons Victoria basil

Directions: Heat oil in a skillet. Add garlic and onion and cook over medium heat for 3 minutes or until golden. Add red peppers and cook for 2 minutes. Stir in pasta sauce and olives, then bring to a boil. Cook for 10 minutes, or until the sauce reduces and thickens slightly. Stir in basil. Serve over pasta.

Lasagna
Serves 8
30 minutes preparation time

Ingredients:
9 lasagna noodles
1 jar VICTORIA pasta sauce
1 tablespoon VICTORIA chopped garlic
1/4 teaspoon VICTORIA oregano
1 package frozen chopped broccoli, thawed and drained
12 cup shredded carrot
1 container ricotta cheese
1/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese

Directions: Cook noodles as directed on package. While noodles are cooking, pre heat oven to 350 F. Spray a 13 X 9 inch baking dish with vegetable cooking spray; set aside. In a small bowl, combine pasta sauce, garlic and oregano. Mix well. Drain noodles in a colander. Spread 1/2 cup of tomato sauce in bottom of prepared dish. Place 3 noodles on top of pasta sauce. Spread half of broccoli mixture over noodles. Spoon 1/2 cup of tomato sauce over broccoli; place 3 noodles on top. Spread with remaining broccoli mixture; top with 1/2 cup of tomato sauce. Top with remaining noodles and tomato sauce; sprinkle mozzarella over top. bake until bubbling, about 45 minutes. Place on a wire rack and cool for about 15 minutes; cut into squares.

Tuna and Tomato Penne
Serves 4
30 minutes preparation time

Ingredients:
8 oz. uncooked penne
1 tablespoon VICTORIA olive oil
1 cup chopped onions
3 tablespoons VICTORIA chopped garlic
1 lb. tuna steaks, cut into 1 inch pieces
1 can diced tomatoes, undrained
2 teaspoons VICTORIA Italian Seasoning
2 tablespoons VICTORIA capers
dash VICTORIA crushed red pepper
2 oz. shredded Parmesan cheese

Directions: Cook penne as directed on package. Drain; cover to keep warm. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add onions; cook 3 to 4 minutes or until softened, stirring frequently. Add garlic; stir to combine. Add tuna; cook 2 to 3 minutes or until browned on all sides. Add tomatoes, pasta sauce, Italian seasoning, capers, and pepper flakes; cook about 1 minute or until mixture comes to a simmer. Reduce heat to low; cover and cook 1 to 2 minutes or until fish flakes easily with fork. Place cooked penne on serving platter. Top with tuna mixture. Sprinkle lightly with cheese.