Tomato Pastina
A Hug In A Bowl
Tomato Pastina is warm, comforting, easy to make, and the perfect meal when you want something hearty but do not have the time. Made with grape tomatoes, broth, pastina pasta, and Parmesan cheese so keep these ingredients on hand for a meal in a pinch.
Think of this as the Italian inspired version of the 25 cent ramen noodle packs. Keep these ingredients on hand for whenever you are not feeling well or need something nourishing and comforting but don’t feel like cooking.
I do not always even add the fresh tomatoes. I sometimes just use the chicken bouillon with tomato or the chicken bouillon and my tomato powder.
This meal was a saving grace all week as we grieved the loss of my Busia.
Stars In A Box
Pastina pasta is pretty common. I see it everywhere.
I happen to always use Barilla pasta for the most part but other brands make it as well. Basically this pasta is teeny tiny pasta shells.
Their small texture makes for a very creamy soup without adding cream. I keep this pasta on hand at all times to make this tomato pastina.
You can really just boil it up in any broth for a great tasting soup.
Tomato and Chicken Bouillon
I have mentioned this product many times before. It is made by Knorr and I find it in the Mexican foods aisle in the grocery store.
It comes in this jar as a loose powder and it also comes in little compressed cubes that are individually wrapped. You can also use regular chicken bouillon and the tomato powder a lot of us use and love.
This is the same product I use for my Creamy Tomato Basil Pasta and my Monday Meat Sauce. I suggest getting some and keeping it on hand for this recipe.
Tomato Pastina Recipe
Tomato Pastina, a quick meal to soothe your belly and spirit. A quick cooking meal made with pastina pasta, fresh tomato, and a chicken tomato bouillon. Topped with Parmesan cheese and fresh black pepper. Easy and budget friendly.
Ingredients
- 1 to 2 cups of Fresh Grape Tomatoes
- 4 cups of Water
- 2 tablespoons of Chicken Bouillon Powder with Tomato *picture of this product in post before recipe card
- Salt
- Pepper
- Dried Chili Pepper Flakes *optional
- 1/2 tablespoon of Dried Italian Herbs
- 2 cups of uncooked Pastina Pasta *pictured in post before the recipe card
- 2 tablespoons of Olive Oil
- Parmesan Cheese
Instructions
- You can wash and dry the tomatoes and then cut them in half if you prefer. I do not.
- Add the olive oil to a deep sided skillet then add the tomatoes. Sauté for 10 to 12 minutes until the the tomatoes start to burst. Press carefully with a spatula until they all burst. Season with salt and pepper and red pepper flakes if you like and sauté until golden brown.
- Add the chicken tomato bouillon and sauté for a minute or two and then add the water.
- Bring to a boil, reduce the heat, and simmer with the lid on for 10 minutes. Stir occasionally. If tomato skin bits bother you, you can use an immersion blender or a regular blender and blend. I do not do this. The skins are small because of the small tomatoes.
- Remove the lid, turn the heat back up, and when it is boiling again, add the pastina and stir while this simmers for 5 minutes. Reduce the heat to low and let simmer for 5 more minutes or until the pastina is cooked. Add the dried Italian herbs.
- Add in 1/4 to 1/2 cup of finely grated Parmesan cheese.
- Serve topped with more Parmesan cheese on top with cracked black pepper.