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Prep Time
10 mins
Total Time
30 mins
6 to 8


1 tbsp
olive oil
15 mL
red onion, thinly sliced
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


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.


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: 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):
3 g
34 g
5 g
6 g
15 mg
11 g
290 mg
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