|1 can||Pastene Red Clam Sauce, with juice|
|1 can||Pastene Whole Cherry Tomatoes|
|2 Tbsp||Pastene Extra Virgin Olive Oil|
|½||shallot, finely diced|
|1 Tbsp||Pastene Minced Garlic|
|16oz||Pastene Organic Spaghettini|
|¼ cup||sweet or white onion, diced|
|½ cup||spinach, optional|
|2 Tbsp||Pastene in Capers in brine, do not rinse|
|Pastene Grated Parmesan Cheese (for topping)|
|Basil, chopped, for garnish|
- Pour olive oil in a pan at medium heat, add diced shallot and garlic for about 2 minutes, until garlic begins to soften and shallot begins to brown.
- Add diced onion and cover the pan for 7 minutes, this recipe calls for the onions to sweat. Add tomato basil sauce and simmer until pasta is ready.
- In the meantime, boil a pot of salted water. Once pasta is al dente, drain into colander. Return to the pot containing onion and shallots, add dry spinach if desired, and mix into pasta, add a whole can of red clam sauce to the saucepan and cook for an additional 5 minutes. Add basil and finish with parmesan cheese and capers if desired.