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One Pot Tomato Pastina Recipe

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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.

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

  1. 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.
  2. Add the garlic and cook for about 30 seconds, just until fragrant without allowing it to brown.
  3. Stir in the tomato paste and cook for about 1 minute, allowing it to darken slightly to develop its flavor.
  4. Pour in the tomatoes and broth. Add the oregano, red pepper flakes, salt, and black pepper, then stir to combine.
  5. Bring the mixture to a gentle boil, then add the pastina.
  6. Reduce the heat to medium-low and cook according to the pasta package directions, usually 5 to 8 minutes, stirring frequently to prevent sticking.
  7. Add additional broth a little at a time if the pastina becomes thicker than desired.
  8. When the pastina is tender, remove the pot from the heat. Stir in the Parmesan and butter until melted and creamy.
  9. 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

Find it online: https://thefamilycooking.com/one-pot-tomato-pastina-recipe/