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Tomato Pastina (The Viral One, With Tomato) 🍲
My pastina went all over the internet a couple of years ago, and people still ask me for every version, so here is the tomato one Mom and Nonna used to make, straight from our Neapolitan family table. Tiny stelline simmered in a silky tomato broth until it is thick and comforting and exactly what you want when you need a little taking-care-of. It is another hug in a bowl. Quick enough for a weeknight, gentle enough for a sick day, and somehow it makes everyone in my house go quiet and happy at the same time.
Equipment
- 1 Deep Pan
Ingredients
- 1 tbsp Olive oil
- 1/2 whole Yellow onion, chopped
- 2 whole Garlic cloves, grated
- 1 cup Tomato passata (or Tomato puree)
- 1 tbsp Chicken bouillon
- 1 tsp Salt and pepper To taste
- 3 cups Chicken broth (hot/boiling)
- 1 cup Dry pastina (or small pasta)
- 4 leaves Basil leaves, torn
- 1 cup Parmigiano cheese, freshly grated
- 1 tbsp Butter
- Drizzle of Olive Oil
Instructions
- In a deep pan on medium heat, heat olive oil and cook onions until translucent (3 minutes)
- Add grated garlic and cook for another minute
- Add tomato passata/puree, salt, pepper, and chicken bouillon.
- Simmer on low for about 8 minutes
- Add hot chicken broth and dry pastina and cook until pasta is tender (7-10 minutes, depending on pasta size).
- Turn off the heat once the pasta is cooked to al dente.
- Stir in cheese and butter until melted.
- Add basil leaves and stir.
- Serve with a drizzle of olive oil and more cheese.
- Enjoy!
Nutrition
Tips for Making This Recipe
Cook the pastina right in the tomato broth so it goes creamy and thick — stir often so it doesn’t catch. Use a good passata for the smoothest, sweetest tomato flavor. Finish with a lot of parmesan and a drizzle of olive oil. Add a splash more broth when you reheat, since pastina keeps drinking it up.
Frequently Asked Questions
What is pastina?
Pastina just means “tiny pasta” — little stars (stelline), acini di pepe, or any small shape. It cooks fast and goes wonderfully creamy.
How is this different from Italian Penicillin?
Italian Penicillin is the brothy, chicken-and-veg cure-all; this one is the cozy tomato version. Same comfort, different bowl.
Can I make it ahead?
Make the tomato broth ahead and cook the pastina fresh, since it soaks up liquid as it sits.
Is it good for kids?
It’s a classic first comfort food — soft, mild, and cozy. The babies love it.
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