Easy Tomato Pastina (One-Pot Italian Comfort Recipe)
This Tomato Pastina is a comforting dish that feels nostalgic without being too fussy.Tiny pasta slowly simmers in a rich tomato sauce until it turns creamy and silky, thanks to a little butter and a sprinkle of parmesan cheese. It’s cozy, simple, and the definition of an easy recipe the whole family will ask for again.
If this is your vibe, you’ll also love my creamy easy pastina recipe for nights when you want extra coziness, chicken stock made from rotisserie chicken for quick depth, Italian pasta fagioli when you’re craving something hearty, tortellini en brodo for a soothing bowl, and pastina en brodo when you just need a warm hug. Each one leans into simple ingredients, a gentle simmer, and that soulful depth of flavor you only get when small pasta cooks right in the sauce or broth. These are the recipes I reach for when I want something warm, comforting, and totally unfussy.
Recipe Highlights: Tomato Pastina
- Inspiration: Tomato pastina comes straight from the Italian tradition of letting tiny pasta absorb tomato puree or tomato sauce until it thickens into the creamiest bowl of comfort. Think of it as the cozier cousin to tomato soup, with a little more richness and a lot more texture.
- Best Served For: Perfect for weeknights, solo lunches, date-night-on-the-couch, or feeding the whole family when everyone needs something soothing.
- What Makes It Special: The pastina cooks directly in the tomato mixture, soaking up every bit of tomato flavor, garlic, and olive oil. It’s an easy pasta recipe that tastes slow-cooked but comes together fast.
- A Smart Trick to Know: Adding a Parm rind while everything simmers layers in depth of flavor without extra effort. It’s one of my favorite little kitchen moves!
Ingredients Notes
- Tomato paste: Toasting it in the pan is what gives this creamy pasta dish its deeper, richer tomato flavor — don’t rush this step. You want it to turn dark, almost golden brown, around the edges.
- Crushed tomatoes or passata: Either will work, but passata creates an especially smooth blend that feels luxurious without adding heavy cream.
- Pastina pasta: Stelline, acini di pepe, or any tiny pasta works. The key is letting the little pieces simmer directly in the sauce rather than boiling them in hot water.
- Extra-virgin olive oil: Use a good one here. Sautéing the onions and garlic before boiling sets the foundation for the entire sauce.
- Chicken broth or vegetable broth: This is what the small pasta absorbs, so it carries the flavor straight into every bite. Chicken broth adds depth, and vegetable broth keeps it lighter.
Suggested Ingredient Substitutions and Additions
- Swap the broth: Use vegetable broth to make it vegetarian; or try half broth, half marinara sauce for a richer, bolder tomato base.
- Make it creamy: Stir in a splash of heavy cream or a dollop of ricotta at the end for a silky texture.
- Add vegetables: Fold in sautéed onions, colorful vegetables like spinach or zucchini, or even a spoonful of tomato puree for extra richness.
- Try another pasta: If you don’t have pastina, orzo works well — just simmer a bit longer and keep the lid nearby in case it needs a little cup of water.
How to Make My Creamy Tomato Pastina
- Sauté the aromatics: Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the chopped shallot and cook for 2–3 minutes until soft. Stir in the garlic and cook for 30 seconds more.
2. Toast the tomato paste: Add 1 tablespoon of double-concentrated tomato paste and cook, stirring, for 2–3 minutes until it deepens in color and smells sweet and savory.
3. Simmer the tomato base: Stir in 1 cup crushed tomatoes and 2 cups broth. Add the Parm rind if using. Season with red pepper flakes (if using), 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a simmer.
4. Cook the pastina: Stir in 1/2 cup pastina. Simmer uncovered, stirring frequently, for 10–12 minutes, or until the pastina is tender and the mixture is thick and creamy.
5. Finish with butter and cheese: Remove the Parm rind. Stir in 1 tablespoon butter and 1 tablespoon grated cheese. Taste and season with more salt and pepper if needed.
6. Serve: Divide into two large bowls. Top with extra cheese, a drizzle of good olive oil, and flaky sea salt if desired.
Expert Tips From My Kitchen
- Toast the tomato paste properly: Wait until it smells sweet and savory and darkens — that’s the secret to deeper tomato flavor.
- Stir often: Tiny pasta sinks, and you don’t want little stars sticking to the bottom of the saucepan.
- Adjust the liquid as you go: Pastina cooks fast and absorbs everything, so keep a little hot broth or hot water nearby if it thickens too quickly.
- Use a Parm rind if you can: It melts into the simmering sauce just enough to give that restaurant-level depth.
Serving Suggestions
- Wine pairing: A light, chilled rosé or a crisp Pinot Grigio cuts through the creamy texture and balances the tomato sauce nicely.
- Add fresh herbs: Finish with basil leaves or Italian seasoning for brightness.
- Turn it into a full meal: Add white beans, a poached egg, or roasted cherry tomatoes on top.
- Serve with sides: A simple arugula salad or toasted sourdough is perfect for dipping. I love to have this with my no-knead focaccia!
Reheating and Storage Instructions
- Store leftover pastina in an airtight container in the fridge for up to 3 days.
- It thickens as it sits, so add a little hot water or hot broth when reheating to bring it back to a creamy consistency.
- Reheat on low heat in a small pot, stirring frequently until smooth again.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
One Pot Tomato Pastina
Equipment
- Medium saucepan or deep skillet
- Silicone spatula or wooden spoon
- Measuring Cups and Spoons
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small shallot finely chopped
- 1 garlic clove minced
- 1 tablespoon tomato paste I love double-concentrated !
- 1 cup crushed San Marzano tomatoes 240ml (or passata)
- 1 Parmigiano Reggiano rind optional but recommended
- 2 cups low-sodium chicken broth or water
- 1/2 cup pastina (stelline or acini di pepe)
- 1/4 teaspoon red pepper flakes optional
- 1/4 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon grated Pecorino Romano or Parmigiano Reggiano plus more for serving
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add the chopped shallot and cook for 2–3 minutes until soft. Stir in the garlic and cook for 30 seconds more.
- Add the double-concentrated tomato paste and cook, stirring, for 2–3 minutes until it deepens in color and smells sweet and savory.
- Stir in the crushed tomatoes and broth. Add the Parm rind if using. Season with red pepper flakes (if using), kosher salt, and black pepper. Bring to a simmer.
- Stir in the pastina. Simmer uncovered, stirring frequently, for 10–12 minutes, or until the pastina is tender and the mixture is thick and creamy.
- Remove the Parm rind. Stir in butter and grated cheese. Taste and season with more salt and pepper if needed.
- Divide into two large bowls. Top with extra cheese, a drizzle of good olive oil, and flaky sea salt if desired.
Notes
- Toast the tomato paste well: Let it darken and stick a little to the pan before you blend it into the sauce. This builds deeper tomato flavor and makes the whole dish taste richer.
- Stir often as the pastina cooks: These tiny little stars love to sink, so frequent stirring keeps them from sticking and ensures the sauce stays creamy instead of clumpy.
- Keep extra hot broth nearby: Pastina absorbs liquid quickly, so add a splash of hot broth or hot water as needed to keep the texture silky and just-thick-enough.