Pastina with Roasted Tomatoes & Fennel
If you love cozy, spoonable meals, this pastina with roasted tomatoes and fennel is for you. The pastina cooks in extra liquid to create a brothy, risotto-like texture, then gets finished with sweet roasted tomatoes, fennel, and a crunchy walnut gremolata (legit, the best part!). It’s comforting, vegetarian, and perfect for slow evenings at home.
Servings: 4 servings
Calories: 773kcal
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
Calories: 773kcal | Carbohydrates: 90g | Protein: 16g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Sodium: 1746mg | Potassium: 1169mg | Fiber: 11g | Sugar: 17g | Vitamin A: 3008IU | Vitamin C: 67mg | Calcium: 126mg | Iron: 6mg
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