There are few things in life better than a cozy bowl of pastina. Known by many as “Italian Penicillin,” this comforting dish has long been served to soothe colds, warm hearts, and nourish souls. For me, though, pastina isn’t just for when you’re under the weather. This classic pastina recipe is my go-to when I’m craving something quick and cozy—whether I’m unwinding after a late night out, settling back home after a long trip, or just in need of some good old-fashioned comfort food.
This dish is more than just a meal; it’s a treasured part of my childhood. I was raised on pastina, and one of my fondest memories is pretending to be a robot and repeating, “I must eat pastina,” until my dad would finally make it for me. Of all the variations I’ve tried, my dad’s veggie-packed version is still my favorite.
The magic starts with an aromatic broth built on sautéed vegetables, a touch of tomato paste, and a few secret ingredients (spoiler: parmigiano rind and nutmeg). Once the broth is rich and flavorful, it’s brought to a boil, and in goes a handful of sweet frozen peas and the star of the show: Barilla’s high-quality pastina. Measuring it out in espresso cups, just like Nonna used to, I stir it in and cook it until al dente perfection.
Finally, no bowl of pastina is complete without a drizzle of extra virgin olive oil, a crack of fresh pepper, and a mountain of grated Parmigiano. Every time I gather the family at the table to enjoy this dish, it feels like the warmest hug—and no matter how many times I’ve had it, it never fails to bring back those cozy, fuzzy feelings.
Tips for Success
1️⃣ Use Quality Pastina: Opt for a trusted brand like Barilla to get the perfect texture and cook time.
2️⃣ Don’t Skip the Parmigiano Rind: This adds an incredible depth of flavor to the broth. If you don’t have one on hand, a generous sprinkle of Parmigiano while serving can compensate.
3️⃣ Toast the Tomato Paste: Take the time to toast the paste—it intensifies its sweetness and gives the broth a richer flavor.
4️⃣ Cook Pastina to Al Dente: Pastina can overcook quickly. Turn off the heat as soon as it’s tender but still has a slight bite.
5️⃣ Garnish Generously: Extra virgin olive oil, fresh cracked pepper, and Parmigiano are the final touch that makes this dish sing.
Classic Pastina Recipe
Ingredients:
- ½ large onion, finely chopped (about 1 cup)
- 2–3 carrots, finely chopped (about 1 cup)
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 8 cups water
- 1 parmigiano rind, cut into cubes (optional, but highly recommended)
- 2 tbsp chicken or vegetable bouillon paste or cubes
- 1 tsp grated nutmeg
- 1 cup frozen sweet peas
- 4 espresso cups of Barilla Pastina (about ½ a box)
- Salt and pepper to taste
- Extra virgin olive oil and grated Parmigiano for serving
Instructions:
Step 1: Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and carrots with a pinch of salt, cooking for 2–3 minutes until softened.
Step 2: Toast the Tomato Paste
- Stir in the tomato paste, ensuring it’s well combined.
- Cook for 2–3 minutes to toast and deepen the flavor.
Step 3: Simmer the Broth
- Pour in the water and add the parmigiano rind, bouillon, and grated nutmeg.
- Bring to a gentle simmer and cook for 20–30 minutes to build the broth’s flavor.
Step 4: Cook the Pastina and Peas
- Taste the broth and adjust seasoning as needed.
- Bring the broth to a boil, then add the frozen peas and pastina.
- Stir and cook until the pastina is al dente. Turn off the heat immediately to avoid overcooking.
Step 5: Serve and Garnish
- Ladle the soup into bowls.
- Drizzle with extra virgin olive oil, sprinkle with freshly cracked pepper, and top with grated Parmigiano.
Classic Pastina Recipe
Ingredients
- ½ large onion finely chopped (about 1 cup)
- 2 –3 carrots finely chopped (about 1 cup)
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 8 cups water
- 1 Parmigiano rind cut into cubes (optional, but highly recommended)
- 2 tbsp chicken or vegetable bouillon paste or cubes
- 1 tsp grated nutmeg
- 1 cup frozen sweet peas
- 4 espresso cups of Barilla Pastina about ½ a box
- Salt and pepper to taste
- Extra virgin olive oil and grated Parmigiano for serving
Instructions
Step 1: Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and carrots with a pinch of salt, cooking for 2–3 minutes until softened.
Step 2: Toast the Tomato Paste
- Stir in the tomato paste, ensuring it’s well combined.
- Cook for 2–3 minutes to toast and deepen the flavor.
Step 3: Simmer the Broth
- Pour in the water and add the parmigiano rind, bouillon, and grated nutmeg.
- Bring to a gentle simmer and cook for 20–30 minutes to build the broth’s flavor.
Step 4: Cook the Pastina and Peas
- Taste the broth and adjust seasoning as needed.
- Bring the broth to a boil, then add the frozen peas and pastina.
- Stir and cook until the pastina is al dente. Turn off the heat immediately to avoid overcooking.
Step 5: Serve and Garnish
- Ladle the soup into bowls.
- Drizzle with extra virgin olive oil, sprinkle with freshly cracked pepper, and top with grated Parmigiano.
Tried This Recipe? Share Your Feedback!
I’d love to hear how your pastina turned out! Tag me @flavorsbyalessandra on Instagram, and don’t forget to leave a comment below. Happy cooking! 🥣
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