This one pot tomato pastina recipe is made with pastina, tomato passata, onions, parmigiano reggiano and fresh basil. It uses simple ingredients and only takes 25 minutes to make, but tastes like it took much more time! It would make nonna proud.
Tomato pastina is what nonna would make when I was at her house and she needed something quick to make (along with other dishes like pasta e ceci, pasta e fagioli, and pasta e piselli). It's one pot, which goes along with the fact that it's a simple dish to make. Let's just say that nonna knew what she was doing.
I love this pastina al pomodoro because it's so comforting, with the tomato flavor, parmigiano and basil. It has such classic flavors and tastes like nonna's house.
Nonna's secret trick: tomato broth
Pina, did you just say tomato broth?! Yes! This is a secret that nonna taught me.
She would warm up tomato passata and water together, and would tell me: "da più sapore" - meaning, it adds more flavor. A one pot pasta needs liquid added to it to help the pasta cook. Nonna would add the tomato broth instead of water to help enhance the tomato flavor even more.
But don't worry - if you use water or vegetable broth, this tomato pastina dish will still turn out amazing.
Let's get cooking!
Recipe
One Pot Tomato Pastina
Ingredients
Tomato Broth (optional, see notes)
- ¼ cup passata
- 500 mL water
For Pastina
- 2 tablespoon olive oil extra virgin
- ½ cup yellow onion chopped into small dice
- 250 mL tomato passata
- 160 grams pastina orzo, acini di pepe etc
- 3 tablespoon parmigiano reggiano grated
- 6 leaves fresh basil plus more for garnish (optional)
- salt and pepper to taste
Instructions
Make the tomato broth
- In a saucepan, combine ¼ cup passata and 500mL of water. Warm through over medium heat. Keep warm.
Make the pastina
- In a large pan with high sides over medium heat, add the olive oil.
- When olive oil is heated through, add in the onion and fresh basil. Sauté until onion is fragrant and golden in color, about 3-5 minutes.
- Add 250mL of tomato passata. Rinse out the bowl or measuring cup from the tomato passata with about ½ cup of water. Add this water to the pan. Season with salt and pepper.
- Cook for about 10 minutes, until slightly reduced.
- Add in the pastina.
- Cook the pastina, and when it starts drying out, add one ladle of tomato broth. Keep adding ladles of tomato broth as the pastina dries out, until it is cooked to your liking. You may not use the full 500mL of tomato broth.
- Remove pan from the heat, and add a bit more olive oil, and grated parmigiano reggiano. Stir once more.
- Plate, top with more olive oil and parmigiano reggiano if desired. Enjoy!
Recipe Notes
- Using the tomato broth is optional - you can use just water, or vegetable broth as well
- You can make this pasta as brothy or as dry as you'd like - if you want it more brothy, add more tomato broth (you may need to use more than the called-for 500mL)
- Storing and reheating: Store in an airtight container in the fridge for up to 3 days. To reheat, place in a saucepan over medium heat and add water, since the pasta will dry out in the fridge.
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