Tomato Pastina

Prep Time: 20 mins | Cook Time: 20 mins | Course: Dinner | Serves: 6 

Delicate little pasta stars cook in diced tomatoes and chicken broth with lots of parmesan cheese grated on top just before serving. Simple and quick to make; comfort food Italian style. Apparently, pastina can cure whatever ails you, like our chicken soup. I’ve added onion, onion seasoning, and garlic. If you're looking to simplify it, omit those things along with the olive oil, maybe add 1 tablespoon of butter at the end. Inspired by Rossella’s Nonna, if you get the chance, log into instagram and see how darling Nonna is, thanks to Rossella for sharing your lovely Nonna and her special recipes with us. https://www.instagram.com/p/C195-dZLXIK/?hl=en or for the full recipe

https://www.cookingwithnonna.com/italian-cuisine/stelline-pastina-in-tomato-broth.html 

2 Tbsp olive oil

1 onion, diced

1 16-oz can diced tomatoes (or Italian style, or fire roasted)

½ tsp salt

¼ tsp onion salt

1 qt chicken stock

2 cups water

6 oz stelline pastina (or 7 oz other little stars or alphabet, etc. small pasta)

3 cloves garlic, minced

Grated parmesan cheese, for serving

In a medium dutch oven or soup pot, stir olive oil and onion over medium-low heat until the onion is tender and translucent, about 5 minutes. Add in the tomatoes, salt, onion salt, chicken stock and water, turning heat up to high. Let come to a boil and add in the pastina and garlic, cook for 7 minutes. Serve with a generous grating of parmesan cheese.