Tomato pastina

Name: Tomato pastina
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Risoni pasta 11.3 oz; Tomato puree 8.8 oz; Vegetable broth to taste; White onions 1; Garlic 1 clove; Basil to taste; Fine salt to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese 2 tbsp; Butter (chilled) 0.7 oz; Green Peperoncino to taste; Sugar (optional) ¾ tsp

FACEBOOK PINTEREST MESSENGER X WHATSAPP

Vegetarian

Difficulty: Very easy
Prep time: 10 min
Cook time: 15 min
Serving: 4 people
Cost: Low

PRESENTATION

Recipe by
Cooker Girl

"What should I prepare for dinner tonight?" In response to the timeless question, we have a classic suggestion: tomato pastina! A comforting dish that takes us back to our childhood years. This recipe draws inspiration from tomato soup but offers a delightful twist compared to traditional pastina in broth. Here, the pasta is sautéed directly in a simple sauce crafted with garlic and onions. A dash of chili pepper adds an unexpected and flavorful kick. Don't forget to serve this indulgent and creamy pasta dish with a generous dusting of Parmigiano Reggiano!

It's a quick and easy recipe, prepared in a single pan, making it a perfect time-saving solution for your winter dinner menus!

INGREDIENTS: Risoni pasta 11.3 oz (320 g); Tomato puree 8.8 oz (250 g); Vegetable broth to taste; White onions 1; Garlic 1 clove; Basil to taste; Fine salt to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese 2 tbsp; Butter 0.7 oz (20 g) - (chilled); Green Peperoncino to taste; Sugar ¾ tsp - (optional)

Preparation

How to prepare Tomato pastina

To prepare tomato pastina, peel and chop the onion 1. In a pan, heat the oil 2 and add the onion 3, a pinch of salt, and sauté until golden brown.

Also, add the chili 4 and the basil stems. As soon as the onion becomes translucent, add the grated garlic 5. Sauté it a little more to soften it. Pour in the tomato puree 6.

Season with salt and a pinch of sugar (optional) 7. Cook for 5 minutes with a lid on over low heat, stirring occasionally. Add the orzo 8, cover it with the hot broth 9, and bring it to a simmer while stirring occasionally, making sure the pasta cooks to perfection.

Once the cooking is complete, blend in the cheese and cold butter 10, flavor it with basil leaves 11, and, if needed, add a touch more broth 12 just enough to make the dish creamy.