We LOVE pastina. It’s cute, delicate, delicious and fun! Can’t find it? Simply use orzo or any small pasta. Perfect with roasted tomatoes for an easy summer dish.
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Creamy Tomato Pastina
Course: Main Course
Keyword: Weeknight Meals
Servings: 4 servings
Author: Denise
Ingredients
- Olive oil
- 1 shallot diced
- 3 cloves garlic minced
- 4 cups grape tomatoes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 5 cups broth
- 4 oz can tomato paste
- 1 Tbsp balsamic vinegar
- 16 oz box pastina
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
To Serve:
- Fresh basil or dill
- Olive oil
- Parmesan cheese
- Burrata optional
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Instructions
- Heat a large sauce pan or braiser over medium high heat. Add shallots and garlic. Cook 2-3 minutes. Add tomatoes turn heat down to medium. Season with salt and pepper. Cook 10 minutes or until tomatoes start to blister.
- Add broth, tomato paste and balsamic vinegar. Mix well. Turn up heat and bring to a boil. Once boiling, cook 5 minutes and turn down to low. Cook 5 more minutes on low. Using an immersion blender, blend until smooth. If you don’t have an immersion blender, a normal blender would work well, just being cautious of the heat and working in batches.
- With tomato mixture in pan, turn heat up to medium. Add pastina to pan. Cook 12-15 minutes or until pastina is fully cooked. Stir frequently while cooking to ensure pasta doesn’t stick.
- Once pasta is nearly done, add heavy cream and Parmesan cheese. Mix well. The warmth of the pastina will heat the cream and melt the cheese.
- Plate in individual servings. Garnish with olive oil, extra Parmesan cheese, fresh herbs and Burrata, if desired.
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