Pastina al Pomodor
Pastina al Pomodoro (tiny pasta in tomato sauce) is like a cozy bowl of comfort. This dish features tiny, tender pasta coated in a deliciously rich tomato sauce. Simple yet packed with flavour. It’s a go-to for those nights when you want something comforting, satisfying, and ready in a flash. Whether you’re feeding the family or treating yourself, this dish brings a bit of Italian magic to your table, no fuss required.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small white onion diced
- 2 cloves garlic minced
- 1 cup tomato purée
- 3 cups hot broth or stock try 2 cups
- 1 cup pastina such as stelline or risoni
- ¼ cup grated Parmesan cheese
- Fresh basil leaves
- Salt and black pepper to taste
- A pinch of baking soda optional - see notes
Instructions
- In a medium pot, heat the olive oil over medium/low heat. Add the diced onion and sauté until translucent, about 3-5 minutes.
- Once the onions have softened, add the minced garlic and sauté for an additional minute, until fragrant.
- Pour the tomato purée and 1 cup of hot broth or water into the pan. Stir and simmer for 10-15 minutes, stirring occasionally.
- Add the pastina to the sauce and continue to cook, stirring often, for 5-7 minutes or until the pasta is al dente. Add more broth or water if necessary to keep the mixture from drying out.
- Remove the pot from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve the pastina hot, garnished with fresh basil leaves and more Parmesan cheese
Notes
Storage Notes:
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3-4 days.
- Freeze: You can freeze leftover tomato pastina for up to 1 month. Be sure to store it in an airtight container or freezer bag.
- Reheat on Stovetop: To reheat, add a little extra broth or water and warm the pastina on low heat until heated through.
- Microwave: You can microwave the pastina in a microwave-safe bowl, adding a splash of water or broth to prevent it from drying out.
- Why Use Baking Soda?: A pinch of baking soda helps to balance the acidity of the tomatoes and creates a smoother texture. Use only a small pinch (about 1/8 teaspoon) to avoid altering the flavor too much.
Tried this recipe?
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