Pantry Puttanesca with Clams
Ingredients
- 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
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