Easy Clam & Bean Pasta
Prep Time
Serves
Cooking Mode
1 tbsp olive oil
1 red onion, thinly sliced
3 garlic cloves, minced
1 tbsp finely chopped rosemary
½ cup white wine
2 cups passata (strained tomato sauce)
1 ½ cups ditalini pasta (or other small pasta)
1 can reduced sodium kidney beans, drained and rinsed
1 can clams (with liquid)
1 tbsp chopped parsley, for garnish
1 tbsp olive oil
1 red onion, thinly sliced
3 garlic cloves, minced
1 tbsp finely chopped rosemary
½ cup white wine
2 cups passata (strained tomato sauce)
1 ½ cups ditalini pasta (or other small pasta)
1 can reduced sodium kidney beans, drained and rinsed
1 can clams (with liquid)
1 tbsp chopped parsley, for garnish
Directions
1In 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.)
2Bring 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
1
If you prefer a more soup-like recipe, add 6 cups (1.5 L) water instead of 4 cups (1 L) when cooking the pasta in step 1.
Disclaimer
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Personal Note
Personal Note
