Linguine With Roasted Tomato Clam Sauce

Light but rich in flavor! I use Divina brand roasted tomatoes packed in oil that I drain and puree in my food processor. Measurement for roasted tomatoes is 2/3 cup AFTER pureeing!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 8  ounces linguine
• 1  tablespoon olive oil
• 2  tablespoons garlic, minced
• 1⁄4 cup dry white wine
• 3  fresh tomatoes, chopped
• 1 (10 ounce) can baby clams
• 2⁄3 cup  roasted tomatoes, pureed into a paste
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon black pepper
• 1  teaspoon capers

Directions

1. Cook pasta according to package directions.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute garlic until lightly browned. Add wine, tomatoes, clams and their liquid. Bring to a simmer.
3. Add basil, oregano, red pepper flakes, black pepper and capers. Stir in roasted tomato puree.
4. Cook at a simmer until flavors blend and sauce is heated through, about 10 minutes.
5. Toss with hot pasta and serve with fresh parmesan, if desired.