Tomato Pastina or Acini de Pepe
Directions
- 1Heat a Dutch oven over medium heat and add the olive oil.
- 2Once hot, add the minced garlic and cook for a minute, or until fragrant.
- 3Add the pastina and toast for 30 seconds to 1 minute, stirring frequently.
- 4Add the tomato paste and caramelize it for 1-2 minutes, or until it darkens in color.
- 5Add the Italian seasoning and vegetable broth and season with salt and black pepper.
- 6Cover with a lid and bring to a gentle simmer over medium-low heat.
- 7Cook for 15-20 minutes, stirring frequently, or until the pastina is al dente and the liquid has evaporated.
- 8Remove from the heat and stir the chickpeas, fresh basil and parmesan cheese.
- 9Serve!
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup acini de pepe (aka small pasta)
- 4 tbsp tomato paste
- 1 tsp Italian seasoning
- 2.5 cups vegetable broth
- 1 can (15 oz / 425g) cooked chickpeas, drained and rinsed
- 0.25 cup grated parmesan cheese
- 5 basil leaves, torn
- 0 salt
- 0 black peppercorns
Equipment
Dutch ovengarlic presswooden spoon
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