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
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Ingredients
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1/2
onion, diced
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1 teaspoon
anchovy paste
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2
cloves garlic, minced
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1 pinch
red pepper flakes (or more if you prefer spicey)
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14 ounces
can diced tomatoes
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6.5 ounces
can chopped clams, drained
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1 tablespoon
balsamic vinegar
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2 tablespoons
tomato paste
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1 tablespoon
capers
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1 handful
Italian parsley, chopped
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1 tablespoon
extra-virgin olive oil
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1 pound
spaghetti, cooked al dente
Directions
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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.
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Stir in canned tomatoes with juices, balsamic vinegar, and tomato paste. Bring sauce to a boil then simmer until slightly thickened, 5-10 minutes.
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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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