Nothing says cozy like a warm bowl of Tomato Pastina—the ultimate comfort food that’s simple, satisfying, and packed with flavour. Whether you need a quick meal or a nostalgic hug in a bowl, this Italian inspired classic has you covered!
Tomato pastina may seem like a simple, ol’ boring dish you can whip up in just a few minutes with the most basic ingredients and while that is semi-true (it’s not boring by any means!), for me, it reminds me of my childhood. Let’s just say that It was damn near impossible not to find packages of pastina in my very Italian grandparents’ house at all times. We had it a lot, but I don’t blame them—seeing as how quick and easy it is to make!
Adding tomatoes to pastina just makes sense. I mean, we put homemade tomato sauce on everything, so why not pastina? It was basically a requirement to stir in a spoonful anytime we made it. Simple, cozy, and straight-up nostalgic. My sister even does it with my four year old niece to this day! And this tomato pastina recipe reminds me of exactly that!
It’s the kind of meal you throw together without thinking, but somehow, it always hits the spot. No stress, no fuss, and nothing fancy to be downright delicious. A handful of pantry staples, a pot, and about 15 minutes—that’s all it takes to make this simple dish that never disappoints.
Whether you grew up eating tomato pastina or you’re just discovering it now, one thing’s for sure—it’s a classic for a reason. It’s quick, it’s comforting, and it somehow manages to taste like a childhood memory in every bite. So grab a spoon, maybe a cozy blanket, and get ready to fall in love with the easiest, coziest bowl of pasta you’ll ever make!
WHAT YOU’LL NEED TO MAKE TOMATO PASTINA
This tomato pastina recipe is the perfect balance of simple ingredients and big flavour. Made with tiny pasta, a rich tomato base, and a touch of freshly grated Parmesan cheese, it’s a warm and satisfying dish that comes together effortlessly. Whether you’re craving a quick meal or a cozy bowl of nostalgia, this recipe delivers and the best part is you only need a few simple ingredients to get started! Let’s get into them in a little bit more detail down below:
- Pastina: These tiny pasta stars (or other small pasta like acini di pepe or orzo) cook quickly and create a creamy, almost risotto-like texture. They’re the heart of this comforting dish.
- Olive Oil: A high-quality extra virgin olive oil adds depth of flavour and a silky richness to the sauce. Butter is a great alternative if you want extra creaminess.
- Garlic: Gives the dish its aromatic, savory kick. It infuses the tomato sauce with rich flavour as it cooks. I like using fresh minced garlic for this tomato pastina recipe. However, garlic powder would also work in a pinch. Use 1/2 a teaspoon instead of the 2 fresh cloves.
- Onion: A key ingredient for building a flavourful base, onions bring sweetness and depth to balance the acidity of the tomatoes. White or yellow onions work best in this recipe.
- Tomatoes: The foundation of the sauce, tomatoes provide a smooth and rich texture. You can use fresh or canned tomatoes for this recipe. If using fresh, make sure they’re ripe for the best flavour. If using canned, crushed tomatoes are classic but diced tomatoes also work (just simmer longer or blend for a smoother texture.)
- Broth: Instead of just using water, broth enhances the flavour and adds depth. Using low-sodium allows you to control the salt level. You can use either chicken or vegetable broth in this recipe for tomato pastina.
- Oregano: A classic Italian herb that adds warmth and subtle earthiness to the tomato sauce.
- Red Pepper Flakes (optional): For a little heat and complexity. Feel free to adjust the amount depending on your spice preference.
- Salt and Pepper: Enhances all the flavours in the dish. Since broth and Parmesan have salt, add sparingly and adjust as needed.
- Parmesan Cheese: Adds a nutty, savory finish that melts beautifully into the pasta. Use real Parmigiano-Reggiano (that you grate yourself) for the best taste.
- Basil: A final touch of freshness that brightens up the whole dish. You can also use parsley if you prefer.
HOW TO MAKE ITALIAN STYLE TOMATO PASTINA (KEY TIPS)
You can find full instructions for how to make this easy pastina with tomatoes recipe in the recipe card down below, but here are a few quick tips to keep in mind:
- Use the right pasta shape. Pastina, acini di pepe, or orzo work best because they cook quickly and absorb the flavours well. Avoid larger pasta shapes, as they won’t give you the same creamy, comforting texture.
- Cook the pasta separately. For a lighter texture, cook pastina separately in salted water and drain before adding to the sauce. However, if you prefer a creamier consistency, cook it directly in the tomato-broth mixture, stirring frequently to prevent sticking.
- Don’t overcook the pasta. Pastina cooks fast! Check it early to keep it from getting mushy. Aim for a slightly soft but not overcooked texture.
- Adjust the thickness. If the dish is too thick, add extra broth or a splash of warm water to loosen it. If it’s too thin, let it simmer for a few extra minutes to thicken up.
- Boost the flavour. A splash of heavy cream or a pat of butter at the end makes it extra creamy. A sprinkle of grated Parmesan stirred in while warm adds a deeper umami taste. A drizzle of good-quality olive oil just before serving enhances richness.
- Season thoughtfully. Since broth and Parmesan add salt, taste before adding extra salt. Freshly ground black pepper enhances the overall warmth of the dish.
- Make it your own! Add a handful of baby spinach or kale for extra greens. Stir in shredded rotisserie chicken or a poached egg for protein. Spice it up with more red pepper flakes or a touch of smoked paprika.
- Serve immediately. Tomato pastina thickens as it sits. If making ahead, store the pasta and sauce separately, then combine and reheat with a splash of broth.
FREQUENTLY ASKED QUESTIONS
Pastina refers to tiny pasta shapes, often used in soups and comforting dishes like this tomato pastina. The most common type is classic star-shaped pastina, but there are plenty of other varieties to try! Acini di pepe (tiny round pearls) and orzo (small, rice-shaped pasta) are popular choices that create a smooth, creamy texture when cooked. Stelline (little stars) are a kid-favourite, while anelletti (tiny rings) add a fun twist. For a more delicate bite, ditalini (small tubes) or quadrettini (mini squares) work well. No matter which shape you choose, pastina always delivers that cozy, nostalgic comfort in every spoonful!
Many readers have noticed that pastina is becoming harder to find, and it’s not just your local store—it’s a widespread issue. Some brands, including major pasta manufacturers, have discontinued certain pastina shapes, causing a shortage. Supply chain disruptions and shifting consumer demand have also played a role, with stores prioritizing more popular pasta varieties. If you can’t find pastina, don’t worry! Similar tiny pasta shapes like acini di pepe, orzo, or ditalini work just as well. You can also check specialty Italian markets or online retailers for brands that still produce it.
Whether or not you drain pastina depends on how you’re preparing it. If you’re cooking it separately in water, you should drain it like any other pasta, but be sure to reserve a little pasta water to stir back in for extra creaminess. However, if you’re cooking pastina directly in broth or a tomato-based sauce, there’s no need to drain—it will absorb the liquid, creating a rich, almost risotto-like texture. If it gets too thick, just add a splash of warm broth or water to loosen it up.
Yes, you can freeze pastina, but how you do it depends on whether it’s cooked or uncooked. Uncooked pastina has a long shelf life and doesn’t need freezing—just store it in an airtight container in a cool, dry place. Cooked pastina, on the other hand, can be frozen for later use. To prevent it from becoming mushy, let it cool completely, then store it in an airtight container or freezer bag with a little broth or sauce to keep it from drying out. When reheating, add a splash of water or broth and warm it gently on the stove to bring back its creamy texture.
Storing leftover tomato pastina is easy, but since pastina absorbs liquid as it sits, you may need to adjust the consistency when reheating. Let it cool completely before transferring it to an airtight container, then store it in the refrigerator for up to three days. If it thickens too much, simply add a splash of broth or water when reheating on the stovetop or in the microwave. For longer storage, you can freeze it in portioned containers, but keep in mind that the pasta may soften slightly when thawed.
MORE MUST-TRY ITALIAN-INSPIRED RECIPES
MOM’S FAMOUS MINI ITALIAN MEATBALLS (AKA POLPETTE)
CARCCIOFOLI AKA ITALIAN STUFFED ARTICHOKES
CREAMY TORTELLINI SOUP WITH SPINACH AND TOMATOES
LAZY MAN’S SOFGLIA CAKE (LAYERED CRACKER FRUIT CAKE)
FAMILY FAVOURITE SWISS CHARD ROLL
LOVE THIS RECIPE? PIN IT FOR LATER!
TOMATO PASTINA
Ingredients
- 1 cup Pastina (or any small pasta like acini di pepe or orzo)
- 2 tbsp Extra Virgin Olive Oil (or butter for extra comfort)
- 2 Cloves Garlic minced
- 1 small Onion finely diced
- 1 (14 oz.) can Crushed or Diced Tomatoes (or 2 cups fresh, finely chopped tomatoes)
- 2 cups Chicken or Vegetable Broth
- ½ tsp Dried Oregano
- ¼ tsp Red Pepper Flakes optional, for a kick
- Salt and Pepper to taste
- ¼ cup Parmesan Cheese freshly grated
- Fresh Basil Leaves chopped, for garnish
Instructions
- Bring a medium pot of salted water to a boil. Cook the pastina according to package instructions until al dente. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Sauté garlic and onion until softened and fragrant, about 3 minutes.
- Add the crushed tomatoes, broth, oregano, and red pepper flakes (if using). Stir and let it simmer for 10 minutes, stirring occasionally.
- Reduce heat to low and gently fold the cooked pastina into the sauce. Stir until well combined. Adjust the consistency with a splash of broth or water if it’s too thick.
- Taste and season with salt and pepper. Ladle into bowls, sprinkle with Parmesan cheese, and garnish with fresh basil leaves.
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