Tomato Pastina 🍅 is one of my favorite pastina recipes to date. My whole family loved it—it’s very kid-friendly, quick to prepare, and perfect for a busy weekday dinner with minimal cleanup.
If you enjoy pastina, try my Spinach Basil pastina for a green variation.
Why You’ll Love Tomato Pastina
This dish is cozy, cheesy, and comforting, coming together in under 20 minutes. It’s simple to make and feels like a warm hug—ideal when you’re under the weather or want something quick and satisfying.
How To Prepare Tomato Pastina
Add a splash of olive oil to a pan. Toast the acini di pepe and chopped shallot over medium-high heat for about 2 minutes, until they start to turn golden. Stir in grated garlic and tomato paste and continue to sauté for another 2–3 minutes, stirring often.
Pour in hot stock one cup at a time, allowing the pasta to absorb the liquid between additions. Season with salt and pepper, add basil leaves, tamari (or soy sauce), and a splash of balsamic vinegar. Simmer until the pastina is al dente—about 9–12 minutes. Some liquid will remain, which gives the dish a saucy, comforting texture.
Stir in grated Parmigiano Reggiano and cook for another minute to melt the cheese and bind the sauce.
Serve topped with extra Parmigiano, a drizzle of olive oil, freshly cracked black pepper, and crushed red pepper flakes if you like a little heat.
Substitutions and Variations
- Top with fresh basil leaves or any herb you prefer—parsley or chives both work well.
- Omit the crushed red pepper if you prefer a milder dish, or add a pinch of chili flakes for extra spice.
- Swap Parmigiano for Pecorino, Asiago, or another favorite grating cheese for a different flavor profile.
Chef Nadia’s Tip
Add the stock gradually, one cup at a time, so the pasta absorbs it evenly and the texture stays creamy rather than soupy.
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Common Questions
Yes. Use any grating cheese you like—Parmigiano, Pecorino, or Asiago are all good choices.
For this recipe I used De Cecco acini di pepe, but any small pasta will work.
Tomato Pastina
IngredientsÂ
- 1 cup Acini di pepe
- 1 Shallot, chopped
- 1 clove Garlic, grated
- 4.5 cup Chicken stock, or veggie stock, hot or boiling
- 1/4 cup Tomato paste, plus 1 tbsp
- 1 tbsp Tamari, or soy sauce
- 1 tbsp Balsamic vinegar
- 10 leaves Basil
- 1 cup Parmigiano Reggiano, grated and more for topping
- Salt and pepper, to taste
- Olive oil
- Crushed red peppers, to taste
InstructionsÂ
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Warm oil in a pan. Toast the pasta and shallot over medium-high heat for 2 minutes until slightly golden. Add garlic and tomato paste and sauté for another 2–3 minutes, stirring often.
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Add the hot stock one cup at a time, allowing the pasta to absorb the liquid as you go. Season with salt, pepper, basil, tamari, and balsamic. Simmer until al dente, about 9–12 minutes; some liquid will remain.
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Stir in the Parmigiano and cook for one more minute until the cheese melts and the sauce becomes creamy.
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Serve immediately with extra Parmigiano, a drizzle of olive oil, freshly cracked black pepper, and crushed red pepper if desired.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.