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Tomato Pastina 🍅 One of my favorite pastinas I have made so far! Everyone in my family was a fan, so it is super kid friendly. This is super easy to make, and perfect for a weekday diner because it has little clean up and is done so quickly!
If you love pastina like me, you have to try to my Spinach Basil version!
Why You’ll Love Tomato Pastina
Such a cozy, cheesy, and comforting dish. It comes together in under 20 minutes. It is super easy to make and delicious! Honestly, I love making this when I’m feeling a little bit under the weather and I need a nice warm meal.
How To Prepare Tomato Pastina
🍅 Add some oil to a pan. Toast the pasta and shallots on medium high for 2 minutes until slightly golden. Then, add in garlic and tomato paste, sauté 3 minutes on medium high, mixing often.
🌿 Add the stock one cup at a time. Add a bit of salt/pepper, basil leaves, tamari and balsamic vinegar. Simmer until pasta is al dente, should be about 9-12 minutes. There will be water left over.
🧀 Add Parmigiano. Cook mixing together for 1 more minute.
🌶 Serve with more Parmigiano, olive oil, black pepper and crushed red peppers and that is it!
Substitutions and Variations
- I topped mine with basil leaves, which you can use your favorite herbs or any that you have on hand.
- I love to add a spicy/tangy touch, but if you don’t like the heat, you can take the crushed red peppers out.
- You can use your cheese of choice instead of Parmigiano.
Chef Nadia’s Tip
Make sure you add the stock one cup at a time, so it absorbs better.
Similar Recipes
Common Questions
Yes of course! You can use any cheese of your choice.
For this recipe, I used De Cecco.
Tomato Pastina
Ingredients
- 1 cup Acini di pepe
- 1 Shallot, chopped
- 1 clove Garlic, grated
- 4.5 cup Chicken stock, or veggie stock, hot or boiling
- 1/4 cup Tomato paste, plus 1 tbsp
- 1 tbsp Tamari , or soy sauce
- 1 tbsp Balsamic vinegar
- 10 leaves Basil
- 1 cup Parmigiano reggiano, grated and more for topping
- Salt and pepper , to taste
- Olive oil
- Crushed red peppers, to taste
Instructions
- Add some oil to a pan. Toast the pasta and shallots on medium high for 2 minutes until slightly golden. Then, add in garlic and tomato paste, sauté 3 minutes on medium high, mixing often.
- Add the stock one cup at a time. Add a bit of salt/pepper, basil leaves, tamari and balsamic vinegar. Simmer until pasta is al dente, should be about 9-12 minutes. There will be water left over.
- Add Parmigiano. Cook while mixing together for 1 more minute.
- Serve with more Parmigiano, olive oil, black pepper and crushed red peppers and that is it!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was really good! I’m a university student so I did not have all the fancy ingredients but I followed it to the best of my abilities. Super easy to make and really yummy!
That’s awesome Kianna! I’m glad it worked out!