Pastina From The Pot– Single Serve
Ingredients
2 tablespoons unsalted butter, divided
1 tablespoon olive oil plus more for drizzling
8 ounces pastina
2 cloves garlic, grated
Kosher salt
Freshly cracked black pepper
2 cups tomato sauce
1 1/2 cups chicken or vegetable broth
ricotta salata
pecorino romano
Method
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In a medium high sided sauce pan over medium heat, melt 2 tablespoons butter and olive oil. Once butter is melted add pastina and garlic. Cook 1 to 2 minutes until a few pieces of the the pasta begin to get toasty and golden brown. Season with salt and pepper to your liking.
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Pour in sauce and broth. Bring to a simmer and cook until the pasta absorbs most of the liquid and the mixture is super cream but still loose. It should resemble the texture of risotto.
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Stir in remaining butter, pecorino and serve with ricotta salata and a drizzle of olive oil.
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Eat out of the pot!
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