Try fresh, coarsely chopped tomatoes instead of canned if you have extra tomatoes on hand. You can use whole canned tomatoes with the juice-just break up the tomatoes during cooking with the back of a spoon.
1. Cook the pasta in boiling water according to package instructions. Spray some cooking oil into the water to prevent sticking.
2. While the pasta cooks, heat the oil in a non-stick skillet over medium heat. Sauté the garlic and onion until soft, approximately 4 minutes. Add the green pepper and sauté until tender, another 2 minutes. Add the tomatoes, clams, basil, oregano, capers and chili sauce. Bring to a boil, then simmer on medium heat, stirring occasionally, for 15 minutes or until thickened. Add the cheese and cook for 1 minute.
3. When the pasta is done, drain and place in a serving bowl. Pour the sauce over the pasta and toss with the fresh basil.
12 oz linguini
2 tsp vegetable oil
2 tsp crushed fresh garlic
1 1/2 cups chopped onion
1 cup chopped green bell pepper
3 cups canned crushed tomatoes
1 can (5 oz) baby clams, drained
2 tsp dried basil
2 tsp dried oregano
1 Tbsp capers
1 tsp hot chili sauce (or to taste)
1/2 cup crumbled goat cheese
1/3 cup chopped fresh basil or parsley
Nutritional Analysis per Serving
Protein 18 g
Fat 6 g
Saturated Fat 2 g
Carbohydrates 61 g
Cholesterol 21 mg
Sodium 296 mg
Fiber 4 g
Prep Time: 10 minutes
Cook Time: 22 minutes
Make Ahead: Prepare sauce up to a day in advance but don’t add cheese. Simmer until hot, add cheese, and cook 1 minute.