Pastina for One
Pastina for One is a comforting and flavorful take on the classic Italian dish. Perfect for a simple lunch or dinner when something quick and easy is called for.
Servings 1 serving
Ingredients
- Olive or avocado oil
- 1 tablespoon minced shallot
- 1 clove garlic , finely grated
- 1 1/4 cups low-sodium chicken broth or chicken bone broth*
- 1/2 cup pastina pasta (or other small pasta, such as acini de pepe or pearled couscous)
- 1 tablespoon butter
- 1/4 cup finely grated parmigiano-reggiano cheese
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Pour a glug of oil into a small 1 or 2 quart pot set over medium heat. When the surface of the oil shimmers, add the shallots and garlic, and stir for a minute or two, until fragrant.
- Add the broth and raise the heat to bring the soup to an active simmer.
- Add the pasta, and adjust the heat to maintain the simmer (not a roiling boil). Stir frequently to keep the pasta from sticking to the bottom of the pot, which it really wants to do! Stirring also provides some agitation that will help the pasta release its starches into the broth, for natural thickening.
- Cook the pasta according to package directions. For the brand I used, it's 11 minutes. For a soft pasta, cook it one minute past al dente.
- Stir in the butter, mixing it well with the pasta, followed by the cheese. Stir until the pastina is smooth and the butter and cheese are fully incorporated.
- Finally, mix in the lemon juice.
- Serve with extra grated cheese and another sprinkling of black pepper. For extra lusciousness, drizzle a bit of extra virgin olive oil over the top.
Notes
* Use 1 1/4 cups of broth for a pastina that leans towards risotto. Use 1 1/2 cups for something a little more brothy.