Pantry Puttanesca with Clams
Author Notes: As a new mom with little time to grocery shop, I rely heavily on my pantry for quick weeknight meals. Inspired by a simple linguine with red clam sauce from the November 2000 issue of Bon Appetit, I came up with a Spaghetti Puttanesca using up ingredients I already had on hand. Canned clams add a burst of protein without breaking my budget. —whitneygerhard
Serves 4
- 1/2 onion, diced
- 1 teaspoon anchovy paste
- 2 cloves garlic, minced
- 1 pinch red pepper flakes (or more if you prefer spicey)
- 14 ounces can diced tomatoes
- 6.5 ounces can chopped clams, drained
- 1 tablespoon balsamic vinegar
- 2 tablespoons tomato paste
- 1 tablespoon capers
- 1 handful Italian parsley, chopped
- 1 tablespoon extra-virgin olive oil
- 1 pound spaghetti, cooked al dente
- Heat olive oil in large frying pan over medium-heat. Saute onion until slightly translucent, about 5 minutes. Add anchovy paste, garlic, and red pepper flakes. Cook until fragrant, 1-2 minutes.
- Stir in canned tomatoes with juices, balsamic vinegar, and tomato paste. Bring sauce to a boil then simmer until slightly thickened, 5-10 minutes.
- Stir in clams, capers, and parsley. Cook for 3-5 minutes more before adding in cooked spaghetti. Coat spaghetti in sauce. Garnish with more parsley if desired and serve with grated Parmesan cheese.
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