Creamy Tomato Pastina

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


  • 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


  • 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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