One Pot Tomato Pastina
You'll love this easy tomato pastina! A nostalgic, creamy pasta dish made by simmering tiny pasta in a rich tomato sauce with garlic, parmesan cheese, and a touch of butter.
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.
Nutrition Facts
Calories: 334kcalCarbohydrates: 34gProtein: 6gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 15mgSodium: 359mgPotassium: 97mgFiber: 2gSugar: 3gVitamin A: 373IUVitamin C: 2mgCalcium: 10mgIron: 2mg
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