Perfect your pasta game. Limp, mushy, overcooked pasta can ruin an otherwise delicious Italian dish. It’s important to note variables like the type of pasta, size of your pot and amount of water can all affect cooking time.

Be choosy about your ingredients. Many of the best Italian dishes are incredibly simple, so it’s important to select quality ingredients that allow the flavors to really stand out. Made in Italy, Bertolli d’Italia sauces are available in premium red and white varieties to elevate the at-home culinary experience and bring the authentic and delicious flavors of Italy to your table. Every jar reflects more than 150 years of authentic Italian culinary tradition using high-quality ingredients like tomatoes vine-ripened under the Italian sun, finely aged Italian cheeses, fresh cream and Mediterranean olive oil. Get cozy in your kitchen this fall with more comforting recipes at Bertolli.com.

Cavatelli with Cacio e Pepe Sauce

Prep time: 5 minutes

Cook time: 10 minutes

Servings: 4

Salt, to taste

1 box dry Cavatelli pasta

1 jar (16.9 ounces) Bertolli d’Italia Cacio e Pepe Sauce

1 cup finely grated Pecorino Romano cheese, or to taste

freshly ground black pepper, to taste

Bring large pot of cold water to boil. Salt water heavily.

Cook dry pasta according to package instructions until al dente. Strain pasta, reserving pasta water.

In large saucepan over low heat, warm pasta sauce 3-5 minutes. Add 1-2 tablespoons pasta water.

Transfer cooked pasta to saucepan.

Stir and toss pasta approximately 30 seconds over medium heat to integrate it with sauce. Add pasta water as needed for creamier texture.

Plate pasta and top with finely grated Pecorino Romano and freshly ground black pepper, to taste.

Fresh Tomato

Bruschetta Chicken

Prep time: 15 minutes

Cook time: 28 minutes

Servings: 6

1/3 cup extra-virgin olive oil

3 tablespoons finely chopped fresh basil, plus additional, for garnish

3 cloves garlic, minced

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

6 thinly sliced boneless, skinless chicken breast cutlets (about 1 1/2 pounds)

1 large onion, thinly sliced

1 jar (24.7 ounces) Bertolli d’Italia Marinara Sauce

2 cups multi-colored grape tomatoes, halved

2 stems cherry tomatoes on the vine

1/2 cup shredded Parmesan cheese

2 tablespoons balsamic glaze

Preheat oven to 400 degrees Fahrenheit.

In small bowl, whisk olive oil, basil, garlic, salt, pepper and oregano until combined. Combine 2 tablespoons oil mixture and chicken in resealable plastic bag. Let stand 5-10 minutes at room temperature to marinate.

In medium skillet, heat 2 tablespoons oil mixture over medium heat. Add onions; cook 3-4 minutes, or until crisp-tender. Stir in marinara sauce. Pour mixture into lightly greased 13-by-9-inch baking dish. Arrange chicken breasts in dish, overlapping if necessary. Top with grape tomatoes and cherry tomato stems. Spoon remaining oil mixture over tomatoes.

Bake, covered, 25 minutes, or until chicken is done (165 degrees Fahrenheit) and tomatoes start to burst. Sprinkle with Parmesan, drizzle with balsamic glaze and garnish with fresh basil leaves before serving.