PASTINA 🍜

The ultimate comfort food.

So, Food Network put out this fun promo for Triple Threat asking what I’d eat on a Tuesday night, and you know what? I’m all about that cozy, no-fuss vibe. The answer? Pastina. Yup, just a big bowl of it. Couldn’t resist sharing this little recipe with you all, so I’m dropping it right here. Get ready to make some magic in the kitchen.

INGREDIENTS

Chicken Broth: 8 cups

Pastina: ¾ cup

Extra Virgin Olive Oil: 2 Tbsp + 1 Tbsp, divided, plus more for garnish if desired

Butter: 2 Tbsp

Eggs: 3

Parmesan Cheese, grated*: 1 Tbsp, plus more for garnish if desired

Pecorino Cheese, grated*: 1 Tbsp, plus more for garnish if desired

Black Pepper: ½ teaspoon, plus more for garnish if desired

Kosher Salt: 1 tsp, or to taste

Fresh spinach: 2 cups

*Use 2 Tablespoons of parmesan cheese or 2 Tablespoons of pecorino cheese, rather than a mix of the two, if preferred

METHOD

1. Add broth to a medium pan. Bring up to a boil over medium-high heat

2. Add the pastina; stir. Return to a boil and and cook for about 5 minutes

3. While the pastina is cooking, break the eggs into a medium bowl. Mix with a fork or a small whisk to thoroughly combine the whites with the yolks

4. Add the cheeses, 1 tablespoon olive oil, black pepper and salt to the eggs. Mix or whisk well

5. Turn the heat down to low. Add 2 tablespoons of olive oil and butter and stir the pastina. Stream in the egg mixture.

6. Pile the fresh spinach on top of the soup. Do not stir. Cover and allow to steam for about 2 minutes

7. Remove the cover, stir and serve hot. Garnish with a drizzle of olive oil and more cheese and black pepper if you’d like

8. Enjoy