Easy Clam & Bean Pasta

Prep time: 10min
Total time: 30min
Serves: 6 to 8
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
Per serving (1/8 of the recipe):
calories
200
fat
3 g
saturated fat
0.5 g
carbs
34 g
sugar
6 g
protein
11 g
cholestrol
15 mg
fibre
5 g
sodium
290 mg

Directions

  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.)

  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.