- 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
Directions
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.
Tip
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Nutrition Facts
- 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
