• 15 Ratings

This recipe calls for mostly canned and jarred items. Keep them on hand, and you'll always have the fixings for a satisfying dinner.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • While bringing a large pot of salted water to a boil, heat oil with garlic, oregano, and a large pinch of red-pepper flakes in a large skillet over medium-high heat. Cook until fragrant and garlic is golden, about 2 minutes.

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  • Stir in tomatoes and their juice, and the reserved clam juice. Bring to a simmer, and cook until sauce is slightly thickened, about 7 minutes. Reduce heat to low. Stir in clams and capers, and cook until heated through.

  • When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Gradually stir in 1 cup pasta water, about 1/2 cup at a time, and cook over low heat, tossing, until pasta has absorbed some sauce and is well coated, 2 to 3 minutes.

  • Divide among 4 bowls. Drizzle with oil, and sprinkle with red-pepper flakes and coarse sea salt.

Cook's Notes

Heating olive oil with garlic cloves, red-pepper flakes, and dried oregano creates a gutsy, boldly flavored base for a rustic tomato sauce. Chopped clams and their juice, an often overlooked pantry staple, are an easy alternative to fresh seafood.

Reviews

15 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0