Name: Tomato Pastina Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small white onion, diced; 1 clove garlic, minced; 1 cup tomato purée; 3 cups hot broth or stock; 1 cup pastina (such as stelline or risoni); 1/4 cup grated Parmesan cheese; Fresh basil leaves for garnish; Salt and black pepper, to taste

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Introduction

Tomato pastina is a comforting and simple Italian dish featuring tiny pasta cooked in a flavorful tomato broth. It’s perfect for a quick meal that feels homemade and nourishing, especially on a chilly day.

A white round plate sits on a white marbled surface with a thick, even layer of orange-red risotto covering the entire center. The risotto texture appears creamy and chunky with small bits of grain visible throughout. On top, there are three green basil leaves placed in the middle as a simple garnish. Around the plate, soft cloths with red and beige patterns frame the dish, and a few fresh basil leaves lay to the side. The setting looks natural and fresh. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra-virgin olive oil
1 small white onion, diced

1 clove garlic, minced
1 cup tomato purée

3 cups hot broth or stock
1 cup pastina (such as stelline or risoni)

1/4 cup grated Parmesan cheese
Fresh basil leaves
Salt and black pepper, to taste

Instructions

Step 1: In a medium pot, heat the olive oil over medium-low heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3 to 5 minutes.
Step 2: Stir in the tomato purée and 1 cup of hot broth or water. Simmer the mixture for 10 to 15 minutes, stirring occasionally to blend the flavors.
Step 3: Add the pastina to the pot and cook, stirring often, for 5 to 7 minutes until the pasta is al dente. Add additional broth or water as needed to prevent the mixture from drying out.

Step 4: Remove the pot from the heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
Step 5: Serve the pastina hot, garnished with fresh basil leaves and extra Parmesan cheese if desired.

Tips & Variations

For a richer flavor, use homemade chicken or vegetable broth instead of water.

Try adding a pinch of red pepper flakes for a subtle spicy kick.
You can substitute pastina with other small pasta shapes like orzo or acini di pepe.
Finish with a drizzle of good-quality olive oil for extra depth.

Storage

Store leftover tomato pastina in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stove with a splash of broth or water to loosen the consistency. Avoid overheating to prevent the pasta from becoming mushy.

How to Serve

A metal pot with two red handles holds a thick, chunky mixture of orange-red lentils cooked in a tomato sauce. The mixture fills most of the pot, showing some texture from the lentils and a few small green leaves mixed inside. A wooden spoon with a smooth surface rests inside the pot, partially dipped into the lentil sauce. To the left, there is a small bowl filled with light yellow shredded cheese. The pot and bowl sit on a white marbled textured surface. In the top right corner, a white cloth with orange and green embroidered patterns is partially visible. A few green basil leaves lie beside the pot. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of tomato purée?

Yes, you can use canned crushed tomatoes or blended canned whole tomatoes as a substitute. Adjust the cooking time slightly to allow the sauce to thicken properly.

Is pastina gluten-free?

Traditional pastina is typically made from wheat and contains gluten. Look for gluten-free pasta alternatives if you need to avoid gluten.