Tomato Pastina
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Recipe Intro From alexawhatsfordinner
Pastina is commonly known as “Italian Penicillin” because it allegedly can cure almost anything! Pastina is a tiny star-shaped pasta that cooks into the most delightful, wonderful little bite. This version features RedGold Tomato Paste & Crushed Tomatoes for a bright tomato flavor that complements the richness and comfort of the pastina. So cozy and delicious!
- Recipe Card
Recipe Card
ingredients
- 1 tablespoon extra virgin olive oil
- 1 shallot, diced
- 3 garlic cloves, minced
- 1/2 cup pastina
- 2 tablespoons Red Gold® Tomato Paste
- 1 tablespoon balsamic vinegar
- 2 cups chicken stock
- 1 cup Red Gold® Crushed Tomatoes
- Kosher salt, to taste
- Black pepper, to taste
- Crushed red pepper, to taste
- Parmesan cheese, freshly grated
- Fresh basil, chiffonade
Method
Step 1
Heat olive oil in a large pot over medium-high. Add in the shallot and cook for about 3 minutes, until translucent and fragrant. Add in the garlic and cook for about 1 minute, until fragrant.
Step 2
Add in the pastina and stir to toast for about 3 minutes. Add in the tomato paste and stir to combine. Allow the tomato paste to cook slightly, about 3 more minutes.
Step 3
Deglaze with the balsamic vinegar, then add in the chicken stock and crushed tomatoes. Allow to simmer for about 7 minutes, until the pastina is cooked through. Add salt, pepper, and red pepper flakes to taste. Stir in some parmesan cheese.
Step 4
Serve and garnish with more parmesan and fresh basil. Enjoy!