Stelline al Pomodoro
Recipes
Straight from our owner, Giulia’s kitchen, this incredibly creamy, one-pot pastina is a classic Italian dish that’s perfect for a cold evening. Featuring our tiny Brown Rice Stelline pasta, this recipe begins with ...
One-Pot Stelline al Pomodoro Pastina
Ingredients
- 1 box Jovial Brown Rice Stelline
- 1 tablespoon Jovial Extra Virgin Olive Oil
- 1 white onion
- 2 garlic cloves
- 1 ½ cups Bionaturae Strained Tomatoes
- About 6 cups chicken stock
- 1 tablespoon butter
- ¾ cup grated Parmigiano Reggiano cheese
- ¾ cup grated Pecorino Romano cheese
- Salt
- Pepper
- Fresh basil for garnish (optional)
Instructions
- Chop the onions and garlic. Heat the olive oil in a deep pan or pot on medium heat, then add the onions and garlic and sweat until soft and fragrant.
- Lower the heat a bit and add in the strained tomatoes. Add a pinch of salt and pepper, then let simmer for about 5 minutes or until slightly reduced.
- Add the stelline to the same pot and mix to combine with the sauce. Let cook, continuing to mix for a few minutes.
- Add in about 5 cups of chicken stock, so that the pasta is covered by about an inch. Cover with a lid and let simmer on low heat, mixing occasionally so that the pasta does not stick to the bottom of the pan.
- Once all the liquid is absorbed, taste the pasta to make sure it is cooked to your liking. If it is, then remove from heat and toss in the butter, grated cheese and a few tablespoons of chicken stock, then vigorously mix until creamy. Serve immediately, topped with fresh basil.
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