Cooking from Cans: Pasta with Tomato-Clam Sauce

[insert disclaimer regarding lack of updates and backlog of posts]

One of the things I enjoy most about at-home comp days is making a quick lunch. This one consists primarily of stuff in boxes, bottles and cans, but benefits from the addition of a generous handful of fresh parsley. Our two plants have not only survived the admittedly gentle winter, but have managed to reproduce. The larger one produced several offspring, which are almost big enough to use themselves. Makes me even more hopeful than usual for spring.

• 1 c whole wheat pasta of your choice (used rigatoni this time)
• 1 T olive oil
• 1 small onion, chopped (about 1/3 c)
• 4 garlic cloves, chopped (about 1.5 T)
• 1/4 t red pepper flakes, or to taste
• 1 6.5 can minced clams, drained (reserve some juice if you like)
• 1 14.5 oz. can diced tomatoes
• salt and pepper to taste
• 2-3 T parsley, chopped

Bring a pot of salted water to a boil. Cook pasta in sit till al dente. Drain pasta and reserve.

Meanwhile, put olive oil in a skillet over medium heat. Add onion and cook till translucent, 3-5 minutes.

Add garlic and red pepper flakes and cook till garlic begins to turn gold, 2-5 minutes.

Add clams and stir well. Add tomatoes and some of the clam or tomato juice, whichever suits you. Turn heat to medium-high and cook till tomatoes begin to break down and become saucy, 10-15 minutes.

Taste and adjust seasoning. When done, mix pasta into sauce. Serve garnished with parsley.