I sauté them by layers. I let the olive oil heat up a bit then add the onion and garlic. Once you can really smell it I add the peppers and cook them down before adding the mushroom. When it has cooked down a little, I add the tomato and cherries last. (You don’t have to add the surinam cherries, I had some growing and wanted to use them up.)
You can use ANY vegetables you have on hand! I will be making this again as soon as my zucchini is ready.
Cook it all together for a bit. Usually 5 or 10 minutes depending on what vegetables you have. It will smell sooooo good!!! Once the vegetables are ready, add your creamy Bertolli Alfredo sauce.
I usually add about half of the jar because I like mine chunky but if you use the entire thing it goes farther with the pasta. Especially helpful if you have a large family that loves Italian food!
Isn’t this beautiful? It smelled so good and of course was delicious! Bertolli is celebrating 150 years of bringing Tuscany to your table. With its authentic taste and quality ingredients, Bertolli pasta sauces are a key ingredient in homemade dishes.
Viva Bertolli and join me in celebrating 150 years of delicious Italian food, friends and family. Felice Anniversario and Buono Appetito!
As Bertolli celebrates its 150th anniversary, they also want to help you commemorate your special moments this year big and small. Check out their Facebook page to see how you can win a dinner celebration and other prizes!!
Visit Bertolli on Facebook, Pinterest, and Twitter, for more inspirations and ideas to bring Tuscany to your table.
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