Fusilli With Red Clam Sauce
|Chopped canned tomatoes||1 1⁄2 Cup (24 tbs), drained|
|Canned clams||8 Ounce, drained, reserve 1/4 cup liquid|
|Sliced green bell pepper||1 Cup (16 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Chopped fresh flat leaf parsley||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Fusilli||3 Ounce, cooked and drained|
|Grated parmesan cheese||1 Tablespoon|
1 . In a 2-quart casserole, combine tomatoes, clams and reserved liquid, bell pepper, onion, parsley, garlic, basil and oregano. Microwave, covered, on High 4 1/2 minutes, stirring twice.
2. Place pasta in large serving bowl; spoon sauce over pasta. Sprinkle with Parmesan cheese; toss to combine.