Why You’ll Love This Recipe
I love this recipe because I only need one pot and a handful of everyday ingredients. Cooking the pastina directly in the tomato broth allows the pasta starch to stay in the pot, which naturally gives the dish its creamy consistency.
I also like how easy it is to adjust. I can make it thicker and almost risotto-like or add more broth for a soupier bowl of pastina. From start to finish, I can have a warm, satisfying meal ready in about 25 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) crushed or diced tomatoes
- 3 cups vegetable or chicken broth, plus more as needed
- 1 cup pastina or other tiny pasta
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon butter
- 2 tablespoons chopped fresh basil or parsley
- Extra Parmesan, for serving
Directions
- I heat the olive oil in a medium pot or deep saucepan over medium heat. I add the chopped onion and cook for about 3 to 4 minutes, stirring occasionally, until it begins to soften.
- I add the garlic and cook for about 30 seconds, just until fragrant. I make sure not to let the garlic brown.
- I stir in the tomato paste and cook it for about 1 minute. I like to let it darken slightly because this helps develop a deeper tomato flavor.
- I pour in the crushed or diced tomatoes and broth. I add the oregano, red pepper flakes, salt, and black pepper, then stir everything together.
- I bring the mixture to a gentle boil before adding the pastina.
- I reduce the heat to medium-low and cook the pastina according to the package directions, usually for about 5 to 8 minutes. I stir frequently because tiny pasta can easily stick to the bottom of the pot.
- As the pastina cooks, I add a little extra broth if the mixture becomes thicker than I want. I keep in mind that the pasta will continue absorbing liquid as it sits.
- Once the pastina is tender, I remove the pot from the heat. I stir in the Parmesan and butter until they melt into the tomato mixture and make it creamy.
- I taste and adjust the salt and pepper as needed. I finish with fresh basil or parsley and additional Parmesan before serving.
Servings and Timing
This One Pot Tomato Pastina recipe makes approximately 4 servings. The exact cooking time can vary slightly depending on the type and size of pastina I use.
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Servings: 4
Variations
Creamy Tomato Pastina
When I want an even creamier dish, I stir in a splash of heavy cream after the pasta has finished cooking. I can also add a spoonful of mascarpone or ricotta for a richer consistency.
Tomato Pastina with Spinach
I like adding a handful or two of baby spinach during the final few minutes of cooking. The spinach wilts directly into the tomato broth and adds color and vegetables without creating extra work.
Tomato Pastina with Chicken
When I want additional protein, I stir in shredded cooked chicken near the end of cooking. I let it warm through for a few minutes before adding the Parmesan and butter.
Spicy Tomato Pastina
For more heat, I increase the amount of red pepper flakes or add a little chili paste. I start with a small amount and adjust it after tasting.
Vegetable Tomato Pastina
I can add finely diced carrots, celery, zucchini, or peas to make the dish more substantial. I add firmer vegetables early enough to give them time to become tender.
Dairy-Free Tomato Pastina
When I want a dairy-free version, I leave out the Parmesan and butter. I use a little extra olive oil for richness and can add a dairy-free Parmesan alternative if I want a cheesy flavor.
Storage/Reheating
I store leftover Tomato Pastina in an airtight container in the refrigerator for up to 3 to 4 days. The pasta continues absorbing the tomato broth while it sits, so I expect the leftovers to become considerably thicker.
When I reheat it on the stovetop, I add a splash of broth or water and warm it over medium-low heat, stirring frequently. I add more liquid gradually until I get the creamy consistency I want.
For individual portions, I can also use the microwave. I add a little broth or water before reheating and stir halfway through so the pastina heats evenly.
I don’t usually freeze this dish because tiny cooked pasta can become very soft after freezing and thawing. If I want to prepare it ahead, I prefer storing it in the refrigerator and reheating it within a few days.
FAQs
What is pastina?
Pastina means “little pasta” and refers to very small pasta shapes. I can use tiny stars, small rounds, or other miniature pasta varieties for this recipe. The exact cooking time depends on the shape I choose.
Why does my Tomato Pastina get so thick?
I expect pastina to thicken because the small pasta absorbs liquid quickly and releases starch while cooking. It also continues absorbing broth after I remove it from the heat. I simply stir in additional warm broth or water whenever I want a looser consistency.
Can I make One Pot Tomato Pastina without Parmesan?
Yes. I can leave out the Parmesan and still make a flavorful bowl of tomato pastina. I like adding a little extra olive oil or using a dairy-free cheese alternative when I want to maintain some of the richness.
Can I use tomato sauce instead of crushed tomatoes?
Yes. I can use plain tomato sauce if that’s what I have available. It usually gives my pastina a smoother consistency, while crushed or diced tomatoes provide a little more texture.
What can I serve with Tomato Pastina?
I often serve Tomato Pastina on its own because it makes a comforting light meal. When I want something more substantial, I pair it with a simple green salad, roasted vegetables, garlic bread, or some cooked chicken. I also like finishing each bowl with extra Parmesan and fresh herbs.
Conclusion
One Pot Tomato Pastina is one of those simple recipes I can turn to whenever I want something warm, creamy, and comforting without spending much time in the kitchen. I love how the tiny pasta cooks directly in the tomato broth and creates a naturally silky texture, while Parmesan and butter add a rich finish. With one pot and about 25 minutes, I can prepare an easy meal that’s cozy, versatile, and full of tomato flavor.
PrintOne Pot Tomato Pastina Recipe
One Pot Tomato Pastina is a cozy Italian-inspired dish featuring tiny pasta cooked directly in a savory tomato broth. Parmesan and butter give it a creamy, comforting finish, all in one pot and about 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One Pot
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) crushed or diced tomatoes
- 3 cups vegetable or chicken broth, plus more as needed
- 1 cup pastina or other tiny pasta
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon butter
- 2 tablespoons chopped fresh basil or parsley
- Extra Parmesan, for serving
Instructions
- Heat the olive oil in a medium pot or deep saucepan over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until it begins to soften.
- Add the garlic and cook for about 30 seconds, just until fragrant without allowing it to brown.
- Stir in the tomato paste and cook for about 1 minute, allowing it to darken slightly to develop its flavor.
- Pour in the tomatoes and broth. Add the oregano, red pepper flakes, salt, and black pepper, then stir to combine.
- Bring the mixture to a gentle boil, then add the pastina.
- Reduce the heat to medium-low and cook according to the pasta package directions, usually 5 to 8 minutes, stirring frequently to prevent sticking.
- Add additional broth a little at a time if the pastina becomes thicker than desired.
- When the pastina is tender, remove the pot from the heat. Stir in the Parmesan and butter until melted and creamy.
- Taste and adjust the salt and pepper as needed. Finish with fresh basil or parsley and extra Parmesan before serving.
Notes
- For an extra-creamy version, stir in a splash of heavy cream, mascarpone, or ricotta after cooking.
- Add baby spinach during the final few minutes of cooking for extra vegetables.
- For additional protein, stir in shredded cooked chicken near the end and heat through before adding the Parmesan and butter.
- Increase the red pepper flakes or add a little chili paste for a spicier pastina.
- Finely diced carrots, celery, zucchini, or peas can be added for a more substantial vegetable version.
- For a dairy-free variation, omit the Parmesan and butter and use additional olive oil and dairy-free Parmesan if desired.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Pastina continues to absorb liquid as it sits, so add broth or water when reheating to restore a creamy consistency.
- Freezing is not recommended because the tiny pasta can become overly soft after thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 25 mg
