Ready in just a few minutes is the perfect quick and easy solution for any weeknight dinner, and it's so much comfort too.
What makes it stand out of any other pastina, is to treat it like a risotto. This way all the wonderful flavors will completely permeate the pasta.
And it's really versatile: you can swap in whatever aromatics you have on hand, or choose to use vegetable or any other kind of broth, or even plain water (then just remember to be a bit more generous with salt). You don't have pecorino? Parmigiano is just as good. Adjust with fresh herbs (basil works great here) if you have some available.
Overall, you just need one pot and a few minutes and that's a dream for anyone! —Ilaria Di Emidio
extra virgin olive oil
tubetti, or any other pastina of your choice
Warm extra virgin olive oil in a pot, or a sautèe pan, on medium heat. Add the aromatics, a pinch of salt, stir and let sweat for a couple of minutes. Here it's time to add those chopped parsley stems lost at the bottom of your freezer drawer or any other aromatics you might have on hand.
Add pastina, tomato paste, stir and add a ladle or two of hot broth to barely cover. Adjust the heat to constantly keep it to a simmer.
Keep on adding more ladles of broth once the liquid in the pot has almost completely reduced.
Let cook until done, using the pasta package timing as a reference.
At this point you want the liquid to be almost completely reduced but still there.
Adjust with salt if needed.
If you have it, it's now time to stir in fresh herbs (hi basil!)
Remove from the heat, stir in grated pecorino and let rest for a couple of minutes before serving. Grate on top some more pecorino to taste.