Mom & Nonna's Tomato Pastina

20 mins
Serves 1
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Directions

  1. 1Heat olive oil in a deep pan with sides on medium heat.
  2. 2Cook onions until translucent (~2-3 minutes).
  3. 3Add garlic and cook for another minute.
  4. 4Add tomato passata/puree, salt, pepper and chicken bouillon powder.
  5. 5Simmer on low for about 8 minutes.
  6. 6Add hot chicken broth and dry pastina and cook on medium-low until pasta is tender (~7-10 minutes, depending on pasta size).
  7. 7Turn off the heat once pasta is cooked to al dente.
  8. 8Stir in cheese and butter until melted.
  9. 9Add basil leaves and stir.
  10. 10Serve and enjoy.

Ingredients

  • 1 tbsp Olive oil
  • 0.5 small white/yellow onion, chopped
  • 3 Garlic cloves, finely minced
  • 1 cup Tomato passata (or tomato puree)
  • 1 tbsp Chicken bouillon powder
  • 1 tsp Salt and pepper
  • 3 cups Chicken broth (hot/boiling)
  • 1 cup Dry pastina (or small pasta)
  • 4 Basil leaves, torn
  • 1 cup Parmigiano cheese, freshly grated
  • 1 tbsp Butter
  • drizzle Olive oil

Equipment

Deep pan with sidesCutting boardKnifeSpoonGrater

Tips

  • Growing up, pastina was a staple in my mom & Nonna's kitchen, whether for feeling sick or for an easy meal.
  • This version is so easy because it's done in one pan in about 20 minutes.
  • Serve with a drizzle of olive oil and more cheese.
Mom & Nonna's Tomato Pastina | Clip Recipe