Scarpetta, meaning “little shoe”, is often used among native Italians when eating homemade pasta sauces so delightful that every drop must be savored and wiped clean from dinner plates with fresh Italian bread. A piquant combination of artichoke hearts, vine-ripened tomatoes, imported Chianti and fresh onions, slowly simmered, makes our Pemberton’s Artichoke Scarpetta sauce a delicious companion to your favorite pasta and bread-dipping appetizers. Perhaps you’ll have good reason to clean your plate, too – Delizioso!
Ideas For Cooking
For an authentic Italian pasta meal, boil your favorite pasta al dente. Drain pasta and toss well with Pemberton’s Scarpetta sauce. Finish with parmesan cheese. Also delicious as a dip for Italian bread and as a sauce for pizza and lasagna.
Vine-Ripened Tomatoes, Artichoke Hearts, Tomato Puree, Onions, Pure Olive Oil, Fresh Garlic, Organic Italian Chianti Wine, Red Wine Vinegar, Salt, Sugar, Fresh Parsley, Spices, Herbs
CHICKEN ARTICHOKE SCARPETTA
In a skillet, heat 2 tbsp. olive oil over medium heat. Add four boneless chicken breasts, saute until lightly brown on all sides. Transfer to baking dish and cover with Pemberton’s Artichoke Scarpetta sauce. Finish with slices of mozzarella cheese & bake at 350˚ for 30 minutes.