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