There are few comforts as simple and satisfying as a warm bowl of pastina. Often called “Italian penicillin,” this tiny pasta has been a go-to remedy in many households for colds, low energy, or when you simply need something gentle and nourishing. I don’t reserve it only for sick days—this classic pastina recipe is what I reach for when I want something fast, cozy, and full of flavor. Whether I’m home late, returning from a trip, or craving a childhood favorite, pastina always hits the spot.
Pastina is woven into my family memories. I grew up eating it, and one of my favorite childhood games was pretending to be a robot insisting, “I must eat pastina,” until my dad finally made it. Over the years I tried several variations, but a vegetable-forward version my dad made remains my favorite: a rich, savory broth studded with tender pastina and bright peas, finished with plenty of Parmigiano and good olive oil.
The base of this version is an aromatic broth built from sautéed onions and carrots, a touch of tomato paste that you toast for depth, and a few small but impactful additions: grated nutmeg and a Parmigiano rind to add savory complexity. Once the broth simmers and the flavors meld, frozen sweet peas and pastina go in. I measure pastina in small espresso cups the way my Nonna used to and cook it only until al dente—pastina overcooks easily, so timing matters. Finish with a drizzle of extra virgin olive oil, freshly cracked black pepper, and a generous mound of grated Parmigiano for the perfect bowl.
Tips for Success
- Choose quality pastina: A good brand will cook predictably and give you a tender, slightly chewy texture without falling apart.
- Use the Parmigiano rind: If you have a rind, add it to the broth while it simmers—the savory depth it brings is worth it. If not, finish each bowl with extra grated cheese.
- Toast the tomato paste: Cooking the paste briefly before adding the water concentrates its sweetness and adds color and richness to the broth.
- Watch the pastina carefully: Small pasta cooks fast—turn the heat off as soon as it’s tender with a little bite.
- Garnish boldly: A drizzle of extra virgin olive oil, a crack of black pepper, and plenty of Parmigiano transform the soup into something memorable.
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 recommended)
- 2 tbsp chicken or vegetable bouillon paste or cubes
- 1 tsp grated nutmeg
- 1 cup frozen sweet peas
- 4 espresso cups of pastina (about ½ box)
- Salt and pepper to taste
- Extra virgin olive oil and grated Parmigiano for serving
Instructions
Step 1: Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and carrots with a pinch of salt and cook 2–3 minutes, until they begin to soften.
Step 2: Toast the Tomato Paste
- Stir in the tomato paste and cook 2–3 minutes, stirring constantly so it toasts slightly and develops flavor.
Step 3: Simmer the Broth
- Add the water, Parmigiano rind, bouillon, and grated nutmeg.
- Bring to a gentle simmer and cook 20–30 minutes so the broth becomes flavorful and rounded.
Step 4: Cook Pastina and Peas
- Taste the broth and adjust seasoning as needed.
- Bring the broth to a boil, add the frozen peas and pastina, then stir.
- Cook just until the pastina is al dente; remove from heat immediately to avoid overcooking.
Step 5: Serve and Garnish
- Ladle the pastina into bowls.
- Drizzle with extra virgin olive oil, grind fresh black pepper over each bowl, and finish with grated Parmigiano.
Nutrition
Approximate per serving: Calories: 49 kcal; Carbohydrates: 8 g; Protein: 3 g; Fat: 1 g; Saturated Fat: 0.3 g; Sodium: 152 mg; Fiber: 3 g. Nutrition is automatically calculated and should be used as an approximation.
Tried This Recipe? Share Your Feedback!
I’d love to hear how your pastina turned out. Tag @flavorsbyalessandra on Instagram or leave a comment below to share your variations and tips. Happy cooking and buon appetito!