One Pot Tomato Pastina

Tomato pastina in a bowl topped with fresh basil leaves

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.

Course Pasta

Cuisine Italian

Diet Vegetarian

Prep Time 2

Cook Time 23

Servings people

Calories 514kcal

Author Pina Bresciani

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!

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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