Let’s talk Pastina, the cute little star-shaped pasta that I imagine moms and nonnas all over Italy (and beyond) are serving to their kids and grandkids. Pastina, referred to as Italian penicillin, is as far as I can tell, often served in a simple way with lots of grated Parmesan cheese, butter, and an egg yolk stirred in for added richness and a creamy texture. I can see the appeal of its healing powers!
The thing is, nostalgic childhood staples should not simply be reserved for kids! This cozy pasta dish is my elevated take on the ultimate Italian comfort food. In my version, we’re adding roasted tomatoes and fennel, both of which become sweet when cooked at a high temperature, and a crunchy walnut gremolata. It’s honestly so good.
Gremolata is an Italian condiment typically made with chopped parsley, garlic, and lemon zest. It adds a burst of fresh flavor to various dishes and truly takes this dish over the top!
If you love this recipe, be sure to try our Lemon Ricotta Pasta with Walnut Gremolata, Caramelized Shallot Pasta with Anchovy Breadcrumbs, or this Quick & Simple Penne Pomodoro. Or check out all of our easy pasta recipes.
Ingredient Notes
- Cherry tomatoes or grape tomatoes: These become impossibly sweet when roasted!
- Fennel bulbs: Bring a subtle licorice flavor and add a tender, yet crisp texture. Choose fennel bulbs that are firm, with no signs of wilting or browning.
- Garlic: For a nutty, pungent flavor for both the pasta and the gremolata topping.
- Olive oil: For roasting the tomatoes, fennel, and garlic.
- Herbs and spices like fresh oregano, Kosher salt, and crushed red pepper flakes add extra flavor to the pastina.
- Pastina: Tiny pasta that makes the base for the dish. If you don’t have pastina, couscous, orzo, white beans, or any other short pasta can be used as alternatives.
- Vegetable broth: You can easily cook the little stars in water, but broth adds body to the dish. Consider using homemade chicken broth for added flavor!
- The gremolata is made with parsley, toasted walnuts, rosemary, garlic, lemon zest, Kosher salt, and extra virgin olive oil. It’s one of my secret weapons for taking any pasta recipe to the next level!
How To Make Pastina At Home
- Roast the tomatoes and fennel: Preheat an oven, then place cherry tomatoes and fennel wedges in a baking dish. Add extra virgin olive oil, smashed garlic, and oregano. Season with Kosher salt and crushed red pepper flakes. Roast until tender, then cool slightly. You can discard the oregano.
- Cook the pastina: Heat olive oil in a saucepan or pot. When hot, add pastina. Add vegetable broth, bring to a boil, then cook until tender. Do not drain excess broth. Pastina is cooked when it’s tender but still has a bit of a bite. Taste a few minutes before the suggested cooking time and adjust accordingly.
- Make the walnut gremolata: In a bowl, mix chopped parsley, chopped toasted walnuts, chopped rosemary, chopped garlic cloves, zest of 1 lemon, and Kosher salt. Stir in extra virgin olive oil, depending on the desired thickness. Taste and adjust seasoning.
- Assemble, then serve: Divide into bowls, then top with roasted tomatoes, fennel, and garlic. Top with a generous spoonful of gremolata. Enjoy with shaved Pecorino Romano and black pepper. You can add a pinch of salt, if needed!
Truly so simple, yet so comforting!
Expert Tips
- You can use any tomatoes you like. I prefer grape or cherry tomatoes both for their sweetness, but also because they don’t turn into mush when roasted.
- Look for fresh, firm fennel bulbs with no signs of wilting.
- Ensure an even roast by spreading the tomatoes and fennel in a single layer in the baking dish. This promotes caramelization and enhances the depth of flavor. Rotate or toss the ingredients halfway through roasting for uniform cooking.
- Prepare the gremolata just before serving to maintain its freshness. The vibrant flavors of parsley, lemon zest, and garlic are best experienced when freshly mixed.
- Shave Pecorino Romano directly over the hot dish just before serving. Use a sharp vegetable peeler or a cheese grater for thin, delicate shavings.
Make-Ahead, Leftovers, & Storage
- To make-ahead: Roast tomatoes and fennel ahead of time. Allow them to cool, then store in an airtight container in the refrigerator for up to 24 hours. It’s best to make gremolata close to serving time to maintain its freshness. However, you can prepare the individual components and mix them just before serving.
- Leftovers and storage: Keep any leftover pastina in an airtight container in the refrigerator for up to 2 days. Leftover gremolata can be stored for a day in the fridge, but it’s best prepared fresh. Reheat gently on a stovetop or in a microwave.
- To freeze: Freezing is not advised as the texture of the pastina and the freshness of the gremolata may be compromised. For the best taste and texture, it’s recommended to enjoy the dish fresh.
How To Serve
This pastina recipe is very hearty on its own! You can certainly add chicken or shrimp (yum!), but it doesn’t need it.
If you want to serve this alongside another similarly flavored entrée, consider trying our crispy Chicken Milanese, Braised Chicken Thighs, or Chicken Provencal.
You could also serve this with a fresh salad like Burrata Salad with Heirloom Tomatoes, Arugula Salad, or Fennel Salad.
Variations To Try Next
- Add a Mediterranean twist by incorporating Kalamata olives, crumbled feta cheese, and fresh basil to the pastina pasta.
- Add pine nuts or almonds to the gremolata for a different twist.
- You could also roast additional vegetables like red peppers, carrots, or eggplants alongside the tomatoes and fennel to make the dish a little heartier. And if you don’t have fennel, don’t fret — you can use onions! Obviously a different texture, but totally still delicious.
No more excuses, you absolutely need this cozy hybrid of a soup and pasta in your life! It’s like a warm hug in a bowl.
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Pastina with Roasted Tomatoes & Fennel
Ingredients
For the pastina
- 2 pints cherry or grape tomatoes
- 2 medium fennel bulbs, outer layer removed, then each bulb cut into 6 or 8 wedges, depending on the size
- ¼ cup + 2 Tbsp extra virgin olive oil
- 4 cloves garlic, smashed
- 4 fresh oregano sprigs
- 1 tsp Kosher salt
- ¼ tsp crushed red pepper flakes
- 12 oz pastina
- 4 cups vegetable broth
- Pecorino Romano, for serving
- Freshly ground black pepper, for serving
For the gremolata
- ¼ cup tightly packed parsley, finely chopped
- ¼ cup toasted walnuts, finely chopped
- 3 sprigs fresh rosemary, finely chopped
- 2 cloves garlic, grated or chopped
- 1 medium lemon, zested
- ¼ tsp Kosher salt
- ¼ cup extra virgin olive oil
Instructions
- Roast the tomatoes and fennel. Preheat an oven to 425°F (220°C). Place 2 pints of cherry tomatoes and fennel wedges in a large baking dish. Add ¼ cup extra virgin olive oil, 4 cloves smashed garlic, and 4 sprigs of oregano. Season with 1 tsp Kosher salt and ¼ tsp crushed red pepper flakes, then transfer to the oven and cook for 25-30 minutes. Cool slightly, then discard the oregano.
- Cook the pastina. Heat remaining 2 Tbsp olive oil in a saucepan over medium heat. When hot, add 1 (12oz) package of pastina. Add 4 cups of vegetable broth, raise the heat to medium-high, then cook until the pastina is tender, about 10 minutes. Do not drain the extra broth.
- Make the gremolata. In a medium bowl, mix ¼ cup chopped parsley, ¼ cup chopped toasted walnuts, 3 sprigs chopped rosemary, 2 chopped garlic cloves, the zest of 1 lemon, ¼ tsp and Kosher salt. Stir in 3-4 tablespoons of extra virgin olive oil, depending on how thick or thin you want the gremolata to be. Taste and adjust seasoning.
- Assemble, then serve! Divide into bowls, then top with some of the roasted tomatoes, fennel, and garlic (and flavored olive oil). Top with a generous spoonful of gremolata. Enjoy with shaved Pecorino Romano and lots of black pepper!
Notes
- Pastina substitutes: Try couscous, orzo, or any other short pasta.
- Make-ahead: Roast tomatoes and fennel ahead of time. Cool, then refrigerate for up to 24 hours.
- Keep any leftover pastina refrigerated for up to 2 days. Reheat gently on a stovetop or in a microwave. Store gremolata separately, but it’s best prepared fresh.
- For the best taste and texture, I recommend enjoying the dish fresh.
Nutrition
Photography by: Alana of Your Home Made Healthy.
I made this and it was DELICIOUS. I added chunks of leek to the roasted veggies and also sautéed thinly sliced leeks in butter before adding broth and pastina and it just added even more to this already amazing recipe!
Rachel, this looks incredible! Thank you so much for sharing. What a meal! xo, Ari