Tomato pastina is what I make when I don't feel like cooking but still want something that feels like a proper meal. It's a bowl of comforting tomato pasta that comes together in 15 minutes from 10 store cupboard ingredients, no chopping required.
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Key Recipe Info
Total time: 15 minutes
Serves: 4
Calories: 301 kcal
Recipe Type: Pasta
Ingredient Highlights: pastina, tomato puree, butter, balsamic vinegar, Parmesan
Perfect for: Lazy lunches and dinners
Cleanup: Super easy, one pot
The pasta cooks in the sauce, which makes it starchy and rich in no time. A generous handful of umami Parmesan on top is a must. It's one of those go-to recipes for when you're tired, under the weather, or just want something comforting and easy with minimal cleanup. You can also bulk it up with protein or extra veggies if you want to, but it's honestly delicious as it is.
If you love simple pastina recipes, try my Pastina Soup with Egg, or my Pesto Pastina Salad.
Helen's testing notes
The goal was a comforting bowl of pasta with minimal prep, few ingredients, and almost no washing up. I used butter instead of oil to add a little richness, tomato puree for a smooth, deep tomato flavor, and a splash of balsamic for depth. Serving with plenty of Parmesan is non-negotiable.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
Ingredients:
- Butter: Used to sauté the garlic; adds more richness than oil.
- Tomato puree: Store cupboard staple that adds deep tomato flavor while keeping the texture smooth.
- Pastina: See the star ingredient section below.
- Oregano: Brings a warm, earthy, slightly peppery flavor that pairs naturally with tomato.
- Balsamic vinegar: A touch of rich sweetness and depth.
- Sugar: Helps bring out the natural sweetness of the tomatoes.
- Finely shredded Parmesan: Added when serving for salty, umami deliciousness.
Star ingredient: Pastina
Pastina is tiny round pasta, roughly 1/16th of an inch across. It's the smallest pasta shape you'll find.
- Where to buy: It's not always easy to track down in regular grocery stores, so you may need to look in an Italian specialty store or order online.
- Best substitutes: Stelline is my go-to. It's more widely available and the closest match. Other small pasta shapes like orzo or fregola will also work.
Recipe steps
*Please read the recipe card below for full ingredients and instructions.*
Step 1: Melt the butter in a large pot over medium heat, add minced garlic, and sauté until fragrant.
Step 2: Stir in the tomato puree, oregano, sugar, and balsamic vinegar. Cook for about 1 minute until it forms a paste.
Step 3: Pour in the stock, stir to dissolve the tomato mixture, raise heat, and bring to a boil.
Step 4: Add the pastina, reduce to medium heat, and cook, stirring occasionally, until tender. Season with salt and pepper, top with Parmesan, and serve.
Recipe Tips
- Use butter instead of oil to sauté the garlic. It adds a richness that oil doesn't give you.
- Stir the pastina regularly while it cooks to stop it sticking to the bottom of the pot.
- Watch the timing closely. Pastina cooks fast and goes from al dente to soft very quickly.
Serving suggestions
Honestly, all this needs is a generous shower of Parmesan to finish it off. If you want something alongside, garlic bread is a great side.
Recipe FAQs
Yes you can. Just use low-salt stock, cook the pastina until it's completely soft, and skip the Parmesan.
Just stir in a splash of extra stock at the end until you reach the consistency you want.
You can, but pastina softens a lot when it sits in the sauce. If you plan to make it ahead, prepare everything up to adding the stock, store that in the fridge, then cook the pastina in the sauce when you're ready to eat.
Did you try this recipe?
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Recipe Card
Tomato Pastina
Ingredients
- 2 tablespoon butter
- 4 cloves garlic
- 3 cups (700 ml) chicken or veg stock
- 4 tablespoon tomato puree
- 9 oz (250 g) pastina (Note 1)
- 1 teaspoon oregano
- 1 tablespoon balsamic
- 2 teaspoon sugar
- salt and pepper to taste
To serve
- Parmesan finely shredded
Instructions
- Add the butter to a large pot over medium heat. Add minced garlic and sauté until fragrant.
- Stir in the tomato puree, dried oregano, sugar, and balsamic vinegar. Cook for about 1 minute, stirring to combine everything into a paste.
- Pour in the stock and stir well to dissolve the tomato mixture into the broth. Raise the heat to high and bring to boil.
- Add the pastina and stir. Reduce heat to medium and cook, stirring occasionally, until the pastina is tender.
- Season with salt and black pepper to taste. Ladle into bowls, top with Parmesan and serve.
Video
Notes
- If pastina is hard to find in your local store, Stelline is my go-to. It's more widely available and the closest match. Other small pasta shapes like orzo or fregola also work well.
- Use butter instead of oil to sauté the garlic. It adds a richness that oil doesn't give you.
- Stir the pastina regularly while it cooks to stop it sticking to the bottom of the pot.
- Watch the timing closely. Pastina cooks fast and goes from al dente to soft very quickly.
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