Pastina al Pomodoro
FAQ
Why did my pastina turn too thick?
It keeps absorbing liquid even after cooking — just loosen with broth when reheating.
Can I use water instead of broth?
Yes, but broth gives more depth. If using water, you may want extra salt and Parmesan.
Can I make it ahead?
Yes, but it’s best fresh. If making ahead, expect it to thicken and loosen when reheated.
What texture should it be?
Loose, creamy, and spoonable, not soupy, not dry.
Chef’s Tips
- The tomato base must reduce slightly before adding pasta, this is what prevents a watery finish.
- Start with less liquid and build it up, pastina thickens fast.
- Stir often once the pasta is in to prevent sticking and encourage creaminess.
- It will continue to thicken after cooking, serve slightly looser than your final target.
- Parmesan at the end is what brings the silky finish together.
Pastina al Pomodor
This is the bowl you make when you want something simple, warm, and a little nostalgic. Tiny pasta cooked in a rich tomato base until it turns silky, cozy, and justthick enough to hug a spoon. No fuss, no overthinking, Just simple Italian-style comfort food.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 small white onion finely diced
- 2 cloves garlic minced
- 1 cup tomato purée
- 2 cups hot broth or stock plus extra as needed
- 1 cup pastina stelline or other small shape
- ¼ cup grated Parmesan cheese
- Fresh basil to serve
- Salt and black pepper to taste
- Tiny pinch of baking soda optional (see notes)
Optional Add-Ins
- ½ to 1 cup shredded mozzarella for a creamy, stretchy finish
- 1 tbsp butter for extra richness and gloss
- Pinch of chili flakes for heat
- Extra grated Parmesan for a saltier finish
Instructions
- Heat olive oil in a medium pot over medium-low heat. Add onion and cook for 3–5 minutes until soft and translucent.
- Add garlic and cook for 30–60 seconds until fragrant.
- Stir in tomato purée and 2 cups hot broth. Simmer for 10–15 minutes, stirring occasionally, until the sauce slightly reduces and thickens.
- Add pastina and cook for 5–7 minutes, stirring frequently. The mixture should stay loose and glossy — add a splash of extra broth only if it gets too thick before the pasta is cooked.
- Remove from heat and stir in Parmesan until melted and creamy. Season with salt and pepper.
- Serve immediately with fresh basil and extra Parmesan.
Notes
Baking Soda Note
- Use a tiny pinch (about 1/8 tsp) to mellow tomato acidity and create a smoother sauce. Add early in the simmer and adjust carefully.
- Fridge: Store in an airtight container for up to 3–4 days
- Freezer: Store in a freezer safe container for up to 1 month (texture will soften slightly)
- Reheating:
- Stovetop (best): Add a splash of broth or water and warm gently over low heat.
- Microwave: Heat in short bursts, stirring and loosening with liquid as needed.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
