- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 6 to 8
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 1
- red onion, thinly sliced
- 3
- garlic cloves, minced
- 1 tbsp
- finely chopped rosemary
- 15 mL
- 1/2 cup
- white wine
- 125 mL
- 2 cups
- passata (strained tomato sauce)
- 500 mL
- 1 ½ cups
- ditalini pasta (or other small pasta)
- 375 mL
- 1 can
- reduced sodium kidney beans, drained and rinsed
- 540 mL
- 1 can
- clams (with liquid)
- 142 g
- 1 tbsp
- chopped parsley, for garnish
- 15 mL
Method
Step 1
In large saucepan, heat olive oil over medium-high heat. Add onion, garlic and rosemary. Cook, stirring occasionally, 3 to 5 min., or until onion start to soften. Stir in white wine; cook 1 min. Add tomato passata and 4 cups (1 L) water. (Note: for a flavour switch, substitute passata with equal quantity chicken or vegetable broth.)
Step 2
Bring to a boil, add pasta and cook, stirring often, 10 to 12 min., or until pasta is just tender and sauce is thickened. Add beans and clams (with liquid). Cook, stirring, about 5 min. or until heated through. Sprinkle with parsley to serve.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 200
- Fat:
- 3 g
- Carbs:
- 34 g
- Fibre:
- 5 g
- Sugar:
- 6 g
- Cholesterol:
- 15 mg
- Protein:
- 11 g
- Sodium:
- 290 mg
