1/4 cup Cento Imported Extra Virgin Olive Oil
1 tsp Bellino Minced Garlic
2 cans Cento Organic Whole Cherry Tomatoes (14 oz), drained
1 can Cento Organic Fire Roasted Diced Tomatoes (14.5 oz)
1 tbsp Cento Diced Hot Cherry Pepper Hoagie Spread, or to taste
1 lb Anna Spaghetti
1 jar Bellino Vongole Whole Shelled Baby Clams (7.05 oz), drained with liquid reserved

Heat oil in a medium saucepan over medium heat. Sauté garlic for two minutes until golden, careful not to burn. Increase heat to medium-high and add tomatoes and cherry pepper spread to pan. Cook for about 10 minutes until the mixture has reduced slightly. Prepare pasta according to package directions. Add clams and 2 tablespoons of reserved clam liquid to tomato sauce, heat for 1 minute. Toss drained pasta with sauce, adding a few spoons of pasta water as needed, and combine well. Serve immediately. Serves 4.

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