Acini de Pepe (Tomato Pastina)
Today I’m bringing you one of my latest favorite dishes - Tomato Pastina or Acini de Pepe. It comes together in just 20 minutes and it requires no chopping!
Servings: 4
Calories: 314.5kcal
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 cup pastina aka small pasta
- 4 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 2 ½ cups vegetable broth
- 15 oz can cooked chickpeas, drained and rinsed ~ 1 ½ cup
- ¼ cup grated parmesan cheese vegan if needed
- 5-6 basil leaves torn
- Salt and black peppercorns to taste
Instructions
- Heat a Dutch oven over medium heat and add the olive oil. Once hot, add the minced garlic and cook for a minute, or until fragrant.1 tablespoon olive oil, 2 garlic cloves
- Add the pastina and toast for 30 seconds to 1 minute, stirring frequently. Add the tomato paste and caramelized it for 1-2 minutes, or until it darkens in color.1 cup pastina, 4 tablespoon tomato paste
- Add the Italian seasoning and vegetable broth and season with salt and black pepper. Cover with a lid and bring to a gentle simmer over medium-low heat. Cook for 15-20 minutes, stirring frequently, or until the pastina is al dente and the liquid has evaporated.1 teaspoon Italian seasoning, 2 ½ cups vegetable broth, Salt and black peppercorns to taste
- Remove from the heat and stir the chickpeas, fresh basil and parmesan cheese. Serve!15 oz can cooked chickpeas, drained and rinsed, ¼ cup grated parmesan cheese, 5-6 basil leaves
Nutrition
Serving: 1serving | Calories: 314.5kcal | Carbohydrates: 50.6g | Protein: 12.5g | Fat: 7.7g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.2g | Cholesterol: 1.6mg | Sodium: 543mg | Potassium: 384.1mg | Fiber: 6g | Sugar: 5.6g | Vitamin A: 61.3IU | Vitamin C: 5.2mg | Calcium: 101.5mg | Iron: 2.9mg