Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Shallot, finely chopped
- 2 tbsp Cento Garlic Paste in a Tube
- 2 tbsp Cento Double Concentrated Tomato Paste Tube
- Cento Traditional Passata
- 3 cups Cento All Purpose Chicken Broth
- 1 cup Anna Pastina
- 4 tbsp Unsalted Butter
- 1/4 cup Pecorino Romano, grated
- Fresh Basil Leaf
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large pot, heat olive oil over medium heat. Add shallot and cook for 3-4 minutes, or until softened. Add garlic paste and cook for 1 minute, then stir in tomato paste and cook for another minute, or until slightly darkened. Add passata and chicken broth, season with salt and pepper, and bring to a gentle simmer. Add pastina and cook, stirring frequently, for 8-10 minutes, or until tender and creamy. Stir in butter until melted and fully combined. Spoon into bowls and finish with Pecorino Romano, fresh basil and an additional drizzle of olive oil. Serves 4.
