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Tomato Pastina. 🍅 One of my favorite pastinas I have made so far! Everyone in my family was a fan. This is super easy to make, and perfect if you are in a rush.

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

🍅 First, add some oil to a pan, and toast the pasta for 2 minutes until slightly golden on medium high with the shallots. Then, add in garlic and tomato paste, sauté 3 minutes on medium high. Mixing often.

🌿 Secondly, add the stock one cup at a time. Then, add a bit of salt/pepper, the basil leaves, soy sauce and Tamari. Should be about 9-12 minutes.

💧 Then, simmer until pasta is al dente and there is water left over.

🧀 Add Parmigiano. Cook mixing together for 1 more minute.

🌶 Lastly, serve with more Parmigiano, olive oil, black pepper and crushed red peppers.

Substitutions and Variations

  1. I topped mine with basil leaves, which you can use your favorite herbs or any that you have on hand.
  2. I love to add a spicy/tangy touch, but if you don’t like the heat, you can take the crushed red peppers out.
  3. 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.

tomato pastina

Similar Recipes

Common Questions

Can I use a different cheese?

Yes of course! You can use any cheese of your choice.

What Pastina do you use?

For this recipe, I used De Cecco.

Tomato Pastina

5 from 1 vote
By Nadia Aidi
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Servings: 2
Tomato Pastina 🍅 One of my favorite pastinas I have made so far! Everyone in my family was a fan. This is super easy to make, and perfect if you are in a rush.

Ingredients 

  • 1 cup Acini di pepe
  • 1 Shallot, chopped
  • 1 clove Garlic, grated
  • 4.5 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

Directions 

  • First, add some oil to a pan, and toast the pasta for 2 minutes until slightly golden on medium high with the shallots. Then, add in garlic and tomato paste, sauté 3 minutes on medium high. Mixing often.
  • Secondly, add the stock one cup at a time. Then, add a bit of salt/pepper, the basil leaves, soy sauce and Tamari. Should be about 9-12 minutes.
  • Then, simmer until pasta is al dente and there is water left over.
  • Add Parmigiano. Cook mixing together for 1 more minute.
  • Lastly, serve with more Parmigiano, olive oil, black pepper and crushed red peppers.

Nutrition

Calories: 548kcal, Carbohydrates: 75g, Protein: 31g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 4g, Cholesterol: 34mg, Sodium: 1569mg, Potassium: 464mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1023IU, Vitamin C: 9mg, Calcium: 620mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Italian

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  1. 5 stars
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